/ck/ - Food & Cooking

[Anonymous No.14774561]

A neighbour has provided me with roughly 2kg of venison filet, looking for a good stew or slow cook recipe. TIA

[Anonymous No.14774582]

6 stalks celery, diced
1 cup chopped onion
4-1/4 cloves garlic, minced
2 tablespoons chopped fresh parsley
1/4 cup vegetable oil
4-1/4 pounds venison stew meat
salt and pepper to taste
dried oregano to taste
dried basil to taste
2 cups and 3 tablespoons tomato sauce
1 cup dry red wine
1 cup water

Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.

Season to taste with salt, pepper, oregano, and basil. Pour in the tomato sauce, red wine, and water. Cook on Low for 7 to 10 hours.

[Anonymous No.14774597]

>>14774582
that sounds fucken delicious

[Anonymous No.14774599]

>>14774582
Given I don’t live in America would Passata be a reasonable replacement for the tomato ‘sauce’?

[Anonymous No.14774600]

>>14774597
It is. It's a pretty basic recipe too, difficult to fuck up.

[Anonymous No.14774608]

>>14774599
>Passata
Yes, I think it would. maybe back off on the water a little, say put in a bit more than 3/4 of a cup. American tomato sauce is a bit thicker than Passata. But it should work fine.

You may need this too: https://www.conversion-metric.org/volume/cup-conversions

[Anonymous No.14774616]

>>14774608
4.5 pounds is roughly 2kg by the way, I did the recipe based on your total venison quantity.

[Anonymous No.14774633]

>>14774608
>>14774616
Brilliant cheers for that mate, thoughts on the addition of potatoes/ carrots later on ? Or what would you generally serve this with.

[Anonymous No.14774640]

Carbonade flamande with venison:

Brown your meat in a heavy creuset pan or something similar. Do it in batches and ensure at least 2 sides of the meat are really well browned (you should use 2inch by 2 inch cubes in freedom units).
When you browned the meat, throw it all back into the pot and add 1 large onion finely chopped and sautee until you have all the brown stuff off the bottom. Add enough brown belgian beer to cover half of the venison and onions, then add beef stock or chicken stock until everything is just submerged in liquid. Season with nutmeg, black pepper, salt, clove powder, bay leaf, 2 crushed pods of cardamom. Now put on the lid and let it simmer for at least one and a half hours. At this point your meat should be super tender, if it's not, keep simmering until it is. If you want to thicken the stew, get some nice white bread, spread mustard on one side, remove the crust, and add it to the stew and keep stewing until it thickens, and if it doesnt thicken enough, add more bread. taste and season.
wa la

[Anonymous No.14774656]

>>14774633
I would do roasted carrots and potatoes like this, something a bit different than the usual "dump it in the pot" method. Otherwise your entire dish will taste the same.

2 pounds small red potatoes, halved
1-3/4 pounds carrots, cut into 3-inch pieces
3 tablespoons and 1-1/2 teaspoons olive oil
1 tablespoon and 1/2 teaspoon honey
1-1/4 teaspoons lemon zest
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F (200 degrees C).
Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

[Anonymous No.14774665]

>>14774640
Oh yeah, serve with dressed lettuce and thin fries and mustard

[Anonymous No.14774717]

>>14774656
Sounds fantastic, I’ll post up the results once I’ve given it a crack

[Anonymous No.14774739]

Great recipes so far but how are mandems missing that juniper berry? Juniper, bay leaf, and black pepper just feel like they would elevate the foresty gameiness of Venison.

[Anonymous No.14774791]

>>14774717
I'll look forward to it. Cheers from Canada!

[Anonymous No.14774930]

>>14774561
wish i had neighbors who would give me venison so i could make stew and share it with them

[Anonymous No.14775445]

Canadian here again: Crossposting my dinner tonight, another thing you can do with your venison if you like.

>>14775287

[Anonymous No.14775482]

>>14774582
>4-1/4 cloves garlic, minced
>1/4

Comfy looking recipe, the ingredient amounts flared about my autism though.

[Anonymous No.14775499]

>>14775482

I adjusted the recipe for his weight of meat. and that's what the calculator said.

[Anonymous No.14775577]

If it's actually filet, then it's very lean with no connective tissue to speak of so I don't know that making a stew is such a good idea. You should probably roast it until rare instead

[Anonymous No.14775617]

>>14775577
It's a stock photo....

[Anonymous No.14775641]

>>14775617
lmao that doesn't change the fact that deer filet is fucking lean as shit you special special little star

[Anonymous No.14775806]

>>14774561
What cut exactly?
Most venison stews poorly due to low fat content.

[Anonymous No.14776959]

>>14775499
very courteous anon, nice work

[Anonymous No.14777067]

>>14774561
Just cook it like a classic roast with mirepoix in a wine sauce and go heavy on pimento, cloves, juniper and bay leaves.
Or just eat the filet with some lingon berry sauce containing shallots, butter, red wine, veal fond, lingon berries, maybe some orange juice to enhance the fruity flavour and season it with pimento, cloves, cinnamon, salt and pepper.

[Anonymous No.14778159]

>>14774561
>fillet
>stew
>nobody thinks this is weird
??

[Anonymous No.14778171]

Make that fucker into jerky and sticks. You'll thank me later.

[Anonymous No.14778379]

>>14774561 bumping to see the result

[Anonymous No.14778449]

>>14774561
Lemme guess, your neighbours a white redneck hunter? Real impressive killing an animal with a gun.

Try doing it with a spear like my aboriginal ancestors.

[Anonymous No.14778466]

>>14778449
>man evolved from organisms over time

[Anonymous No.14778538]

>>14775577
It's not a good idea, and anybody who stews a filet of any animal might as well change their name to Gordon Ramsay.