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Venison Stew — 43 Comments

  1. I’ve never put the soup in stew (Beef) before, but I think I’ll try it soon. If you want to part with some Venison, I’ll be happy to try your exact recipe and report back here. OR, you could cook some up when we come down to fish and I’ll critique the recipe.

  2. I’m catching up on your posts backwards, so I’m sure I’ll find some mention of our “balmy” weather as I go!
    When I discovered a skim of ice (!) on our marina water Sunday morning, there was nothing to do but make a pot of soup – it was almost reflexive.

    I did vegetable beef and another pot of chicken chili, but yours sounds wonderful. I just heard there’s a meat market processing and selling venison in Pasadena, so if I can lay my hands on some venision I’ll try that.

    Interesting that you serve yours on rice. When I lived in Liberia, the standard fare was called “soup and rice”. Soup wasn’t necessarily “soup” as we know it, but anything that went on top of rice – usually of stewlike consistency. The most interesting “soup” I ran into involved fruit bat – of course it tasted like chicken!

    • If memory serves, you’re in Texas and there are lots of deer hunting ranches there that donate venison to food programs. I don’t doubt there would be markets selling the stuff! There is a super tasty and very easy Taco Soup recipe somewhere on this blog site! I highly recommend it. It’s quick, easy, and everyone loves it. Very, very tasty! Oh, and I’ve failed to mention that we’ve had below freezing temps down here for four nights in a row. Folks won’t believe that schools were closed yesterday due to low water pressure caused by ruptured pipes, I guess.

  3. Looks delicious! I like venison and have some in the freezer from my son. I usually soak it in buttermilk overnight but, vinegar water will work good too.

    Glad someone else loves soup as much as I do. I had some for lunch today. Clam chowder, New England style and it was so rich and creamy. Good stuff!

    • I remember an email from you a few years ago…you were very excited about having 10,000 hits to the blog! Congrats you’re a hit. Who will make it 172,000? Keep cooking and typing and we’ll keep coming back.

      • Yes! I remember that! Thanks for the encouragement. When there is a spike of 500 in one day, I have to wonder who is responsible for that. My stats don’t give me that answer, and I really want to know so I can offer my thanks. So far, no one has taken credit for the spike.

  4. I want crab and crawfish bisque! The stew looks yummy and there is some buffalo in the freezer that just might find it’s way into a pot of this.

      • I wonder if your “Fried Bread Dough” is the same thing we call “Hoe Cakes” (made w/ corn meal)? Thanks for the idea, I’m going to have to make some Hoe Cakes and Crowder Peas or Mustard Greens.

        • No, no, that would be “Dog Bread”, which is a honky dish through and through. Fried bread dough, called “Fry Bread” by Native Americans, is called “gallet” by our family. This comes from the Houma Indians and French influence. It’s more like a flat beignet, and more of a breakfast/coffee food than a side dish for a meal. At least, in bayou homes, that is. It is pretty dog-gone good, too! See? You just never know what you’re going to learn at BW!

  5. Oh BW, that looks and sounds so delicious! Right about the time you were sauteeing venison I was chopping ‘taters and carrots and opening a can of corn for a “chowdah” to warm the frozen edges of my honey’s cheekbones. After I thickened it with a flour/water slurry I dumped in some cream cheese cubes for the first time. I was mighty pleased.

    Where’s the next chapter in your auto-bio??

  6. That looks mighty yummy! Definitely a good week to cook up something to take the chill off. Moved my typical weekly “cook up a big ole pot of something” from Sunday to Saturday this week and made jambalaya. Served it up with some left over shrimp spaghetti sauce on top. I know it sounds a little odd, but it was delish. Starting to think gumbalaya might be on the agenda this weekend.

  7. Well I took pot pies from high end roasted in crock chicken to ground turkey in a tube still looking for perfect biscuit mix to float on top.

    Might try a beef stew in the new gumbo pot, lodge red enamel.

  8. Time for a drawing! And the winner is:

    Here are your random numbers:

    9

    Timestamp: 2010-01-13 14:04:54 UTC

    Not counting my comments, I think number 9 would be Musing Egret! Please email me your mailing address so I can send you your Community Coffee gift!

  9. I haven’t made grape dumplings yet but was just thinking about them the other day! I will get to it as soon as basketball season lets me catch a breath. MMMMMM….fry bread. I’m anxious to see if it’s done the same way as it’s done here.

  10. Yippee! I’m thrilled to win BW; take your time on the mailout. I’m even more thrilled to cast my vote for your continuing work on your lifestory. You’re an inspiration!

    • Uh, hm. I’m not so sure about the inspiration part! Just ask Dotter! She’s seen me at my very worst. Well, life is real, ya know? And so am I!! Thanks anyway, though, Kaz! It’s very, very sweet of you to say that. BW

    • Yes, ma’am. I’ve done more than think about it! Maybe by the end of this year there will be a cookbook (to buy and give as holiday gifts) and a 2011 Life in the La. Wetlands Calendar (with a portion of the proceeds going toward marsh plantings!!!). I’m not so sure that “Life as Bayou Woman” would be a best seller. I’ll save that title for the novel, and honey, I have a looooooong ways to go before this life is novel worthy! But you know I love the encouragement! How’s the new house? Any more skunks?

  11. Fry bread uyp here is also known as squaw bread but it’s used for a side dish here too. It’s used a lot for “Indian tacos” and as a way to sop up Soup Corn. Ok, now I’m going to have to have some friends over this weekend for fry bread and grape dumplings! Pow Wow season is not close enough to get my fix.

  12. I’m coming late to the party here, but I made the taco soup yesterday. So quick and easy. Throw these ingredients in a pot and bring to close to boiling:
    2 cans Ro-Tel tomatoes
    1 can diced tomatoes
    2-3 cans chili beans
    1 can corn
    1 package taco seasoning
    1 package Ranch dressing mix
    1 1/2 to 2 cups water
    When it’s good and hot drop in your ground beef in small pieces, and stir to break it up further. Simmer for about 15-20 minutes. Eat with hot cornbread. Yum!

    • I have never cooked the meat like that before, but Choup does it all the time and says it’s much easier. With a lean beef, I guess it’s okay. Also, my recipe does not call for so much tomato. Is this a personal preference? Don’t forget the black beans!!!!!

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