This was my first attempt at a venison stew, and I couldn't have picked a better recipe! The meat was tenderloin from young doe, to prepare it for cooking I tenderized it by pounding thoroughly with a meat mallet and poked it with a two-tined meat fork. It was very easy to remove that fibrous covering after doing so. After adding the flour, it made a beautiful rich thick gravy that was seasoned wonderfully and you didn't even need a knife to cut the meat. I'm making another stew this weekend, my husband bagged two bucks and a doe this year so we will be eating a lot of venison and trying a lot of new recipes.
CherylJCain Posted: 02/12/14