If you’re looking to make good use of that 10-point buck grandpa bagged this deer season, venison can be a perfect stand-in for that beef brisket or chuck roast you’d normally toss in the pot — with a caveat. Venison is much leaner than beef, so to get the richness found in beef stews, you must add fat. Lots and lots of fat. And we have three recipes that show you how to do it.
Paul Stephen is a food and drink reporter and restaurant critic in the San Antonio and Bexar County area. To read more from Paul, become a subscriber. pstephen@express-news.net | Twitter: @pjbites | Instagram: @pjstephen
The Link LonkNovember 11, 2020 at 08:00PM
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Substitute venison for beef in these 3 stew recipes perfect for fall - San Antonio Express-News
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