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Off Topic TN Forums
Cooking Forum
Venison Stroganoff with asparagus
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<blockquote data-quote="TAFKAP" data-source="post: 5553893" data-attributes="member: 7776"><p>Brown the meat in the pan as a whole chunk, then remove to cook everything else. After it rests, chunk it up and put it back in the sauce for a few minutes.</p><p></p><p>Otherwise, brown the chunks in the pan, then remove. Cook everything else, put the chunks back in the sauce for a few minutes.</p><p></p><p>But what's your problem with overcooking? Would you prefer pink meat vs. brown? The above will help. But if you're getting dry stringy meat and can't figure out how to make it tender and moist, then your best bet is to brine it a day before hand. It really helps, especially if you don't leave the meat in the whole time you're cooking the sauce.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5553893, member: 7776"] Brown the meat in the pan as a whole chunk, then remove to cook everything else. After it rests, chunk it up and put it back in the sauce for a few minutes. Otherwise, brown the chunks in the pan, then remove. Cook everything else, put the chunks back in the sauce for a few minutes. But what's your problem with overcooking? Would you prefer pink meat vs. brown? The above will help. But if you're getting dry stringy meat and can't figure out how to make it tender and moist, then your best bet is to brine it a day before hand. It really helps, especially if you don't leave the meat in the whole time you're cooking the sauce. [/QUOTE]
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Venison Stroganoff with asparagus
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