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Thread: What to do with stewing meat?

  1. #21
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    Fajhitas are fun and a favorite with my kids,the other night I made venison fried rice asian style and it was a big hit as well.
    Last edited by Hunter John; March 19th, 2014 at 12:33 PM. Reason: Changed oriental for Asian.. lol

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  3. #22
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    Texas chili (no beans) or as it's known there "a bowl of red"
    This is a recipe I cut and pasted a while ago; all the credits are there, so it should be ok to pass on.
    "Ain't no beans in Texas chili" is the operative phrase here.Date Posted: 13:37:57 11/18/05 Fri
    Author:
    Qfan
    Subject: [IMG]file:///C:/Users/PETERF~1/AppData/Local/Temp/msohtmlclip1/01/clip_image001.gif[/IMG]Re: mmmmm... Chili....
    In reply to: BBQ Babe 's message,
    "mmmmm... Chili...."on 11:36:37 11/18/05 Fri

    The 'grandaddy' of all chili recipes is the original 'Bowl of Red' credited toFrank X Tolbert. This is the bare bones version he originated, but when I cookit up, I use some white onion, red and green bell peppers and also add 1 X 14ozcan of tomato sauce. I sautee the veggies with the meat and the tomato saucegoes in when the spices and garlic gets added. There's no beans in this one,but if you really want to put em in, I wouldn't hold it against you... :-0
    For meat I use either stewing beef or a 3 and a half lb cheap roast(inside/outside round, rump etc), trim it out and chop into dime-sized pieces.Oh! and I don't use the suet either, just a splash of oil if meat is real lean.
    Go easy on the hot peppers first time out; it generally comes out hotter thanyou will think. Some shredded cheddar or Monteray Jack sprinkled on top cutsthe heat and is a nice touch when stirred in, and some fresh, crusty buns withbutter are nice to dip in and soak up some juices too.
    Dang! I'm gettin' a hankering for some chili myself!
    Qfan

    Bowl of Red
    3 lbs lean beef
    1/8 pound rendered beef kidney suet (if you want to go for it)
    1 tsp each oregano, cumin powder, salt, cayenne pepper, and Tabasco
    3 tbsp chile powder (optional)
    4 hot chile peppers
    At least two chopped cloves of garlic
    2 tsp masa harina, cornmeal, or flour (optional)

    Sear beef in a 4qt+ Dutch oven or skillet. You may need a little oil to preventthe meat from sticking. When the meat is all gray, add suet and chile peppersand about two inches of liquid (you can use water, I use beer). Simmer for 30min. Add spices and garlic, bring to boil, lower heat and simmer for 45minutes. Add more liquid only to keep the mix from burning. Skim off as muchgrease as you can, and add masa harina. Simmer for another 30 minutes. Tasteand adjust spices if necessary.


  4. #23
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    take you tough meat and soak it in a pot with water all the way up so its above the roast. then ad 1.5 cups of vinegar, you can add a onion sliced and some garlic if you want .. put it in the fridge over night .. take out of pot rinse of with clean water and throw in oven with anything you like... it will be the best meat you ever had tender and different texture then deer meat ..

  5. #24
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    Brown meat in frying pan with lots of onions and peppers (if you like). Salt and pepper to taste. After this is done add to skillet cream of mushroom soup (2 cans) 1/2 can of water, 1 can of mushrooms with juice. Simmer this till meat tenderizes. Serve over rice. You can change this recipe and add whatever you think would taste good to you.

  6. #25
    Has too much time on their hands

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    This is a GREAT stew recipe… I've made it at least a dozen times...

    http://foodforhunters.blogspot.ca/20...deer-stew.html

  7. #26
    Has too much time on their hands

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    Quote Originally Posted by Wired View Post
    Brown meat in frying pan with lots of onions and peppers (if you like). Salt and pepper to taste. After this is done add to skillet cream of mushroom soup (2 cans) 1/2 can of water, 1 can of mushrooms with juice. Simmer this till meat tenderizes. Serve over rice. You can change this recipe and add whatever you think would taste good to you.
    Very similar to what we do here at home. We use Campbells Golden Mushroom soup however and fresh mushroom. I've got an old cast iron dutch oven that all the ingredients go into for a long slow cook in the oven. Served alongside whipped potatoes and veggie of choice, it doesn't get any better.
    Although care has been taken in preparing the information contained in the above post, the author does not and cannot guarantee its accuracy. All rights reserved.

  8. #27
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    If you decide to make kebabs try this... 1 piece of veggie (tomato, green pepper, mushroom, onion, etc) then a postage stamp size piece of bacon, then a chunk of stew meat, then another piece of bacon, then repeat the process with a different veggie. The bacon adds enough fat so the stew meat doesn't dry out and adds some flavour. Even friends that don't like venison like this. Cheers!
    So many critters & so little time to hunt......

  9. #28
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    you could make meat pies with it.
    “Love the life you live. Live the life you love.”

  10. #29
    Borderline Spammer

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    Another kebob works well on BBQ is
    Slice up some NOT really large diameter sausage (non smoked)-like polish sausage,Debreziner etc-slice up several onios(similar size)-slice up bacon 3/4 by 3/4 inches by 1/4-1/2 inch thick(up to an 1x1 inch)then your stew meat.Control the sizes so none of the 4 ingredients sticks out to much to take the heat away,or to burn.Take the kabob stick,and stick them on,make sure the bacon is between the meat cube and the sausage.Watch not to leave them on the hot grill though-I usually brown a bit,then move them up on the top rack and rotate them around with the stick,so they do not burn or dry out.
    Last edited by gbk; April 5th, 2014 at 06:00 PM.

  11. #30
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    Soup, stew, meat pies, grind it or can it.

    HA

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