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Ford Truck Club Forum > THE LOUNGE > General Discussion



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  #61  
Old November 3rd, 2013, 08:34 AM
JSoko's Avatar
JSoko JSoko is offline

 

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Thumbs up God Use for them Shoulders

Venison Shoulder Stew

1 (2-pound) venison shoulder, cut into 1-inch cubes
2 teaspoons kosher salt, divided
2 teaspoons ground black pepper, divided
½ cup vegetable oil
2 tablespoons chopped fresh garlic
3 bay leaves
1 sprig fresh thyme
¼ cup tomato paste
1½ cups red wine
2 (12-ounce) bottles dark beer
1 tablespoon sugar
3 quarts beef stock, divided
1 teaspoon hot sauce
1 tablespoon Worcestershire sauce
2½ pounds Yukon gold potatoes, cut into ½-inch cubes
1 pound Vidalia onions, cut into ½-inch pieces
1 pound carrots, sliced ½ inch thick
½ cup chopped fresh parsley, plus more for garnish

1. Pat venison dry with paper towels. Season with ½ teaspoon each salt and pepper; set aside.

2. In a large saucepan, heat oil over medium-high heat. Add venison, in batches if necessary, and brown meat on all sides. Add garlic, bay leaves, thyme, and tomato paste; cook, stirring frequently, until tomato paste begins to brown and stick to the bottom of the pan, 2 to 3 minutes. Add red wine, and scrape bottom of pan to release any brown bits. Add beer, sugar, and remaining 1½ teaspoons each salt and pepper. Bring mixture to a boil. Reduce heat to medium, and cook until liquid is reduced by half, about 15 minutes.

3. Add 2 quarts stock, hot sauce, and Worcestershire; simmer, uncovered, over medium heat for 1 hour. Add remaining 1 quart stock, potatoes, onions, and carrots. Continue simmering until vegetables are tender, about 1 hour. Stir in parsley before serving. Garnish with additional parsley, if desired.


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  #62  
Old January 20th, 2014, 10:45 AM
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JSoko JSoko is offline

 

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Location: Northwest Georgia
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Thumbs up Venison Tender Loin/Backstrap Recipe

I use this for Deer, Backstraps & Tenderloins

let meat drain of blood for one day on a slant in a covered pan
then put in a zip lock bag for 2 days to marinade
marinade -
1/4 c olive oil
1/4c brown sugar
1/4c worchester sauce
1/4c cider vinagar
teasp. salt & pepper
teasp. season salt
teasp. garlic powder
tablesp. Creole/Cajun seasoning (i like Tony Catcheres)

2 backstraps
1 pack of bacon
1 can of cheddar cheese soup
1 can of mushroom soup
onion
potatoes
celery
carrots
garlic

spray bottom of pan with PAM
wrap bacon on backstraps
add vegetables
mix soups in bowl (use the 1/4c water to rinse out both cans then add to the soups, DO NOT USE MORE THAN 1/4c OF WATER) mix soup good and pour on top of everything, it will be thick so spread as best you can (do not add any extra water)

cover with foil
bake for 4.5 hours at 350*


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