[TheForge] venison stew

[Phlip]

Roy Wilson wrote:

> On Thu, 28 Feb 2002 00:02:40 -0500, Phlip wrote:
>
> >Naturally, Roy. I use them in MY venison stew. I certainly would never use bell
> >peppers, and neither would anyone ekse with any sense, so I'll assume they're a
> >scribal error- I'm sure you meant to type "hot" ;-)
>
>         No, bell.  Don't use hot peppers in *very* slow cooked
> stews.  The capesium oil floats up to the surface and ruins the
> flavor after the first day or so of low heat.

Definitely a scribal error.... the damn things are inedible ;-)

With my chili, I use both onions and hot peppers in three stages- gives you three
different flavors.

After defarting the beans (soak in water with baking soda in it to rehydrate, then
rinse thoroughly), I add the meat (usually steak thinly cut, rather than burger)
which might include any red meat I have available (used goat, lamb and wild duck and
goose breasts, at times, but my favorites are beef and venison- so far...) which
I've browned lightly then "sweated" with chopped onions and chopped fresh peppers,
add chopped tomatoes (usually fresh homegrown, or else homegrown and dried) then put
on to slow cook for a day or three, watching the fluid levels. Beginning of the last
day, add any other herbs or spices I intend to add (has included pepper, garlic,
sometimes poultry seasoning or sage, thyme- damn near anything but commercial chili
powder, but always an almost untasteable bit of cinnamon- MY secret ingredient ;-))
and the hot pepper blend I make from peppers I've grown and dried myself, and
chipotles. Just before serving, I add more onions and fresh peppers to the part I'm
going to serve, and freeze or refrigerate the rest, adding the extra just before
serving.

Gets several flavors out of two ingredients, and, knowing the peppers as I do, I can
give it a roundness of flavor that will fill you up, and give you a slow burn ;-)
Hafta warn people because it's a lot hotter than they think it is ;-) Variations in
the spices are because the ingredients tend to vary a bit- types of beans, meats,
quality and heat of peppers from year to year, etc.

Phlip