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Venison Daube: French Venison Stew
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<blockquote data-quote="TAFKAP" data-source="post: 4346920" data-attributes="member: 7776"><p>This was the fourth year in a row I've made this dish for our "night before the marathon" dinner. It's loaded with flavor, simple to make, and provides ample and long-lasting energy for the massive physical exertion the next day. Served over baked sweet potatoes, this is just a perfect and complete meal. Serve with your favorite red wine. But in the spirit of the French origin of this dish, I always get a bottle of Cotes du Rhone. The bottle in the picture was $17, and it was delicious. Aerate it into a decanter first, and pour from it for best flavor. </p><p></p><p>Here's the link to the recipe. Plan ahead for this one, since it requires cooking & preparing the marinade the night before. Once that's done, it's a fire & forget.</p><p></p><p><a href="http://www.startribune.com/recipe-venison-daube/233316921/" target="_blank">http://www.startribune.com/recipe-venis ... 233316921/</a></p><p>*personal note: we leave the olives out because I'm the only one that likes them. For the life of me, I couldn't figure out how they'd work in this recipe anyway*</p><p></p><p><img src="https://scontent.xx.fbcdn.net/v/t1.0-9/15284162_794608002595_178774900396021039_n.jpg?oh=5892a1afb2b7634b2aa735acbe68caba&oe=58BCD6C7" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="TAFKAP, post: 4346920, member: 7776"] This was the fourth year in a row I've made this dish for our "night before the marathon" dinner. It's loaded with flavor, simple to make, and provides ample and long-lasting energy for the massive physical exertion the next day. Served over baked sweet potatoes, this is just a perfect and complete meal. Serve with your favorite red wine. But in the spirit of the French origin of this dish, I always get a bottle of Cotes du Rhone. The bottle in the picture was $17, and it was delicious. Aerate it into a decanter first, and pour from it for best flavor. Here's the link to the recipe. Plan ahead for this one, since it requires cooking & preparing the marinade the night before. Once that's done, it's a fire & forget. [url=http://www.startribune.com/recipe-venison-daube/233316921/]http://www.startribune.com/recipe-venis ... 233316921/[/url] *personal note: we leave the olives out because I'm the only one that likes them. For the life of me, I couldn't figure out how they'd work in this recipe anyway* [img]https://scontent.xx.fbcdn.net/v/t1.0-9/15284162_794608002595_178774900396021039_n.jpg?oh=5892a1afb2b7634b2aa735acbe68caba&oe=58BCD6C7[/img] [/QUOTE]
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Venison Daube: French Venison Stew
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