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Venison Daube: French Venison Stew
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<blockquote data-quote="TAFKAP" data-source="post: 4347396" data-attributes="member: 7776"><p>No, I didn't butcher mine that way. It was more a "lets see what'll thaw out of these unlabeled packages!" smorgasbord. I hacked apart a small rack of ribs, and one package was mostly brisket & rib plate trimmings. There was also a flat front shoulder roast I cut up in there, as well. But I've never cross-cut shanks from any of my deer. I usually translate the recipe to 2lbs of whatever leg muscle I deem worthy for the stew. In all reality, I probably had closer to 2.5 or 3lbs of meat in mine, but I sort of 150% increased the recipe.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 4347396, member: 7776"] No, I didn't butcher mine that way. It was more a "lets see what'll thaw out of these unlabeled packages!" smorgasbord. I hacked apart a small rack of ribs, and one package was mostly brisket & rib plate trimmings. There was also a flat front shoulder roast I cut up in there, as well. But I've never cross-cut shanks from any of my deer. I usually translate the recipe to 2lbs of whatever leg muscle I deem worthy for the stew. In all reality, I probably had closer to 2.5 or 3lbs of meat in mine, but I sort of 150% increased the recipe. [/QUOTE]
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Venison Daube: French Venison Stew
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