Posts Tagged: venison stew

Scott Leysath

The Dutch Oven – Easy to Use and Fun Too!


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Whatever is in the pot is cooked from all sides, like an oven. The Dutch oven can also be used as you would any stew pot, or fryer, or skillet, or coffee pot. One pot does it all. I can’t imagine what it was like in the Old West without picturing the scene in “Blazing […]

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Scott Leysath

Easy to Make Venison Stew


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One of the more memorable meals I had many years ago was at Beringer Vineyards in Napa. They had, or maybe still have, an advanced school for talented chefs. These people could flat out cook some incredible cuisine. I’ll never forget a first course of roasted pumpkin soup topped with boar bacon. It was served […]

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Scott Leysath

It’s Time For Some Easy-To-Make Stew!


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Probably because I added something to it to make it taste better. My favorite oysters come from Apalachicola, Florida. They’re medium to small in size, briny and delicious. On the west coast, Hog Island Oysters from Tomales Bay are a close second. When cooking with tomatoes during cooler months, I’ll opt for either the canned […]

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Scott Leysath

Spicy Stew


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  I highly recommend using the tougher venison muscles for slow-cooked stews. Even the toughest, most sinewy cuts can be made tender by slowly cooking in liquid. Save the best parts of the animal for grilling, pan-searing or broiling. Venison and White Bean Stew 8 – 10 servings 2 tablespoons vegetable oil 1 1/2 cups […]

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