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Venison Daube: French venison stew
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<blockquote data-quote="TAFKAP" data-source="post: 4825381" data-attributes="member: 7776"><p>It's become a ritual. For 7 years running, this has been the Marathon Eve dinner on Friday night before the Memphis St. Jude Marathon weekend. Since I've not yet had a chance to deer hunt this year, this is the first one I've had to make from the freezer. Either way, the house smells delicious. I've modified the recipe a bit over the years. The recipe doesn't call for browned meat, so I brown half of it for some flavor depth. It also doesn't specify salt, so I weigh 10g of salt per pound of meat. It's made a huge difference. The meat has been dry as a bone before....last year, it wasn't. We serve ours with baked sweet potatoes.....we're going for long-term nutrition here. And I omit the olives because most of the family doesn't care for them. </p><p></p><p>We use Famille Perrin Côtes du Rhone as our French wine. I get two bottles.....one for the marinade (and a glass or two while prepping), and one for sharing the night of the dinner. </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></p><p><img src="https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/78587562_987405599665_1276912782331084800_o.jpg?_nc_cat=107&_nc_ohc=cl7f02ir8-8AQlM0SPo5IK3gqhBw_k2YEVNoNIcpiOlXc8k6sOdmkGw2g&_nc_ht=scontent-atl3-1.xx&oh=c8f35a945f97535a3918e31cb3952c32&oe=5E89C103" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="TAFKAP, post: 4825381, member: 7776"] It's become a ritual. For 7 years running, this has been the Marathon Eve dinner on Friday night before the Memphis St. Jude Marathon weekend. Since I've not yet had a chance to deer hunt this year, this is the first one I've had to make from the freezer. Either way, the house smells delicious. I've modified the recipe a bit over the years. The recipe doesn't call for browned meat, so I brown half of it for some flavor depth. It also doesn't specify salt, so I weigh 10g of salt per pound of meat. It's made a huge difference. The meat has been dry as a bone before....last year, it wasn't. We serve ours with baked sweet potatoes.....we're going for long-term nutrition here. And I omit the olives because most of the family doesn't care for them. We use Famille Perrin Côtes du Rhone as our French wine. I get two bottles.....one for the marinade (and a glass or two while prepping), and one for sharing the night of the dinner. [url=http://www.startribune.com/recipe-venison-daube/233316921/]http://www.startribune.com/recipe-venis ... 233316921/[/url] [img]https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/78587562_987405599665_1276912782331084800_o.jpg?_nc_cat=107&_nc_ohc=cl7f02ir8-8AQlM0SPo5IK3gqhBw_k2YEVNoNIcpiOlXc8k6sOdmkGw2g&_nc_ht=scontent-atl3-1.xx&oh=c8f35a945f97535a3918e31cb3952c32&oe=5E89C103[/img] [/QUOTE]
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Venison Daube: French venison stew
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