Venison Stew stock, deer meat, potatoes (left whole), onions - TopicsExpress



          

Venison Stew stock, deer meat, potatoes (left whole), onions (cut in half), carrots (cut in chunks) salt, pepper, worcesteshire sauce, thyme, roux. put all in crock pot except roux. cook 6 and a half hours on low. add roux cook for another hour and a half to 2 hours. Mine had a slight scorched taste even tho I did not burn it. I know it was the roux and will not let it get a dark next time. other than that the stew was delicious and the meat was tender.
Posted on: Sat, 06 Dec 2014 11:03:36 +0000

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