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Joined Date: Nov 28, 2010
Reviewed Venison Stew
"Good basic recipe. Very similar technique as with the French dish boeuf bourguignon. A great dish to serve to diners who may be uncomfortable with the prospect of eating venison. Both my wife and sister-in-law had no issue with eating this dish and both enjoyed it. Much of the gamey taste is neutralized by the broth. Depending on which cut you chose, cooking time may vary. I used a sirloin tip roast and simmered it for about an hour and it came out pretty tender (remember you are dealing with a very lean animal). I also browned the meat in batches and returned it to the pot with the wine. If you don't have fresh herbs on hand, Herbs du Provence does the trick.