J-BAR #18287 Posted February 22 Share Posted February 22 Who’s a good boy? Maybe me! Mrs. J-Bar fixed an oven stew with cubed whitetail tenderloin. And before you purists say it should not be cooked that way, maybe you should taste it. If you visit, I’ll ask her to make another! 11 2 Quote Link to comment Share on other sites More sharing options...
Painted Mohawk SASS 77785 Posted February 22 Share Posted February 22 I'll be there shortly...Howdy J Bar , hope your keeping well...I 'LOVE Venison !!! 1 Quote Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted February 22 Share Posted February 22 It's your food, make it how you like it. Heck, have it on pizza with garlic sauce and sliced strawberries. 3 Quote Link to comment Share on other sites More sharing options...
The Original Lumpy Gritz Posted February 22 Share Posted February 22 She's guaranteed Sainthood 1 1 Quote Link to comment Share on other sites More sharing options...
Chickasaw Bill SASS #70001 Posted February 22 Share Posted February 22 For putting up with J Bar or being a good cook ? CB 2 Quote Link to comment Share on other sites More sharing options...
Big Sage, SASS #49891 Life Posted February 22 Share Posted February 22 (edited) I make a venison (or elk or antelope) stew that I am sure is a lot like yours. I use a pressure cooker. I cube and flour coat the meat and brown it in a skillet. The meat and drippings go in the cooker along with all the veggies, gravy mix and a few spices. We like it with cornbread or biscuits. We usually eat a deer & antelope every year. Usually get an elk every other year. I also butcher my own meat, better quality control when I do my own. Edited February 22 by Big Sage, SASS #49891 Life 2 Quote Link to comment Share on other sites More sharing options...
Pat Riot, SASS #13748 Posted February 22 Share Posted February 22 I bypassed this thread a couple of times until my curiosity got the best of me. I needed to know what Venison Over Stew was… Question: Why would “purists” say it shouldn’t be cooked that way? Quote Link to comment Share on other sites More sharing options...
Steel-eye Steve SASS #40674 Posted February 22 Share Posted February 22 41 minutes ago, Pat Riot, SASS #13748 said: I bypassed this thread a couple of times until my curiosity got the best of me. I needed to know what Venison Over Stew was… Question: Why would “purists” say it shouldn’t be cooked that way? Because the cut being used was a tenderloin which most venison purists say shouldn't be cooked more then medium rare. 1 2 Quote Link to comment Share on other sites More sharing options...
J-BAR #18287 Posted February 22 Author Share Posted February 22 40 minutes ago, Pat Riot, SASS #13748 said: Question: Why would “purists” say it shouldn’t be cooked that way? Many deer hunters treasure the backstraps and tenderloin cuts, preferring to eat them like a prime steak. Using these parts in a stew would be like cutting up a filet mignon to them. And I enjoy venison tenderloin cooked like a filet mignon…but that’s not the only way to enjoy it! 3 2 Quote Link to comment Share on other sites More sharing options...
Big Sage, SASS #49891 Life Posted February 22 Share Posted February 22 27 minutes ago, J-BAR #18287 said: Many deer hunters treasure the backstraps and tenderloin cuts, preferring to eat them like a prime steak. Using these parts in a stew would be like cutting up a filet mignon to them. And I enjoy venison tenderloin cooked like a filet mignon…but that’s not the only way to enjoy it! I use cuts like roast and chuck, that's why I pressure cook my stew. The meat is always tender. I save my backstraps and tender loin for grilling. Quote Link to comment Share on other sites More sharing options...
Michigan Slim Posted February 22 Share Posted February 22 I have about 50 pounds of backstrap. Next time my wife makes chili I'm going to cube some up and try that in it. 3 1 Quote Link to comment Share on other sites More sharing options...
J-BAR #18287 Posted February 22 Author Share Posted February 22 This oven stew recipe does not call for the meat to be browned. The meat goes on the bottom layer raw, then the veggies are layered and the dish is covered with foil. Cook at 250 for 5 hours. The meat is not overcooked, melts in your mouth. 3 2 Quote Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted February 23 Share Posted February 23 Stews and long moist cooking methods are usually reserved for tougher cuts like shanks, but whatever floats your boat is best. 1 Quote Link to comment Share on other sites More sharing options...
Big Sage, SASS #49891 Life Posted February 23 Share Posted February 23 Got everything ready so I can make a batch for Sunday dinner. 2 Quote Link to comment Share on other sites More sharing options...
Michigan Slim Posted February 24 Share Posted February 24 (edited) 18 hours ago, Marshal Mo Hare, SASS #45984 said: Stews and long moist cooking methods are usually reserved for tougher cuts like shanks, but whatever floats your boat is best. We have so much venison in the freezer that we don't know what to do with it. Trying new things. The last straps I had cut about 8" long. I'll grill them whole on a hot oak coal fire Saturday at the cabin. I grind all the lesser cuts for breakfast sausage and burger. Momma likes all the roasts we can get. For those that don't know me and my family, I have an uncommonly LUCKY daughter when it comes to hunting, fishing, shooting, jobs..... We don't lack fish and game here -ever. Edited February 24 by Michigan Slim 1 Quote Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted February 24 Share Posted February 24 Why five hours? Everything is done much sooner. Quote Link to comment Share on other sites More sharing options...
Dirty Dan Dawkins Posted February 24 Share Posted February 24 On 2/22/2023 at 6:48 PM, Michigan Slim said: I have about 50 pounds of backstrap. Next time my wife makes chili I'm going to cube some up and try that in it. Myself, I prefer chili with stew meat or "cubed" meat (that is cut into cubes or chunks, not to be confused with meat ran through a cuber). Quote Link to comment Share on other sites More sharing options...
Dirty Dan Dawkins Posted February 24 Share Posted February 24 13 hours ago, Michigan Slim said: We have so much venison in the freezer that we don't know what to do with it. Trying new things. The last straps I had cut about 8" long. I'll grill them whole on a hot oak coal fire Saturday at the cabin. I grind all the lesser cuts for breakfast sausage and burger. Momma likes all the roasts we can get. For those that don't know me and my family, I have an uncommonly LUCKY daughter when it comes to hunting, fishing, shooting, jobs..... We don't lack fish and game here -ever. Tenderloin/backstrap and cream/cheddar/provolone cheese stuffed bacon wrapped jalepeno poppers are a favorite around here. 1 Quote Link to comment Share on other sites More sharing options...
J-BAR #18287 Posted February 24 Author Share Posted February 24 5 hours ago, Marshal Mo Hare, SASS #45984 said: Why five hours? Everything is done much sooner. My wife got the recipe from a friend and it said 5 hours. Based on above comments, I guess the original recipe called for tougher cuts, not tenderloin. Feel free to experiment! Quote Link to comment Share on other sites More sharing options...
Michigan Slim Posted February 24 Share Posted February 24 8 minutes ago, Dirty Dan Dawkins said: Myself, I prefer chili with stew meat or "cubed" meat (that is cut into cubes or chunks, not to be confused with meat ran through a cuber). I had a neck roast cubed for stew meat a few years ago. Worked well. 1 Quote Link to comment Share on other sites More sharing options...
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