Venison Stew

[Bonejour]

This was very easy to make. I doubled the recipe and used about 4.5 lbs of brisket combined with boned foreleg shank, removing all fat and as much tendon and silver skin as possible. It's key not to add the potatoes, carrots, cauliflower, broccoli too early, so they don't get soft. Threw in the peas at the last minute. My son ate it at just about every meal for a week. It was pretty good, to be honest.

 

[NBK]

Don - can you take a picture of the entire recipe 9the bottom is cut off). I want to try it.

And thanks for posting!

 

[Lungpopper]

I need a taste test to comment any further.

 

[Bonejour]

Sure. Here it is, with the cover of the book.

 

[NBK]

Thanks Don! I am looking forward to trying it. I will add some hot peppers...

 

[Bonejour]

Great idea.

 

[TonyS]

Looks good to me.

 

[SurfNHuntSD]

Mmm lookin good

 

[ilovesprig]

Don,

Looks delish..............Only thing I think you left out is the kitchen sink.............