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  #1  
Old 10-19-2007, 02:14 PM
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Default Striperjims world famous Venizon Stew.

Ingredients.

2 - 3 - 4 pounds cubed venison choice cuts.
1/2 cup Wheat germ
1 Tsp coriander
1 tsp cinnamon
several whole small round onions (others may be used here)
bundle of carrots
Soup stock celery, parsley, parsnips, turnips etc etc.
peppers?
4 - 6 cans emerils beef broth
cup or two of Mushrooms

Simmer boil everything but onions, meat and cinnamon for 45 minutes.
Braise the meat in wheat germ using virgin olive oil until browned.

Add remaining ingredients and pinch of coriander simmer covered second 45 minutes until done. Add tsp cinnamon season with salt and pepper and A1 sauce to taste.
For those who like potatoes they can be used instead of parsnips or both can be used. Not necessary though.

Out of this world stew.
Stew meat can be substituted for venison.

(Egyptian stew flavor with pinch of coriander amd Cinnamon)
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  #2  
Old 10-20-2007, 07:09 PM
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Default Re: Striperjims world famous Venizon Stew.

Wheat Germ ??
Cinnamon ??

You yanking our chains ??
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  #3  
Old 10-20-2007, 08:54 PM
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Default Re: Striperjims world famous Venizon Stew.

I dont know but almost every stew or chili I make has beer or hard liquor in it for taste.
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Old 10-20-2007, 09:30 PM
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Default Re: Striperjims world famous Venizon Stew.

Quote:
Originally Posted by smulax View Post
I dont know but almost every stew or chili I make has beer or hard liquor in it for taste.

We need some of those recipes.
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Old 10-21-2007, 07:49 PM
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Default Re: Striperjims world famous Venizon Stew.

Quote:
Originally Posted by Suds
Wheat Germ ??
Cinnamon ??
You yanking our chains ??
Nope.. The meat gets coated in wheat germ and braised. Coriander goes in at the 45 minute mark . Cinnamon at the end. Awesome blend.
Trust me. Try it with regular choice cut stew meat.
With the Venison it should be marinated in milk 24 hrs. If very gamey meat, dump the milk and marinate again for 24 hours with fresh milk.
Out of this world stew.
Of course you can exchange some of the broth with red wine.
Resturaunt quality dish. A chef friend wanted to use this recipe in his restaraunt.
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