ms.peachy
10-18-2004, 02:34 PM
I got nothing against you all and I respect your choice but I'm just saying, this isn't going to be something you'll like, OK?
But for the carnivores:
So - the weathers getting colder; time for hearty, warming soups and stews, eh? Over the weekend at the market I bought some really fine looking venison chunks, and tonight I made a big ass chunky thick gorgeous rustic fucking stick to your goddamn ribs stew like you would not believe!
First, I washed the meat chunks and let me tell you - when I opened the packaging on those suckers the smell was so intense, you'd swear a goddamn elk had walked into the room. Serious wild animal musk. I could feel my teeth sharpening.
So I tossed the meat chunks in flour and browned them in hot oil, and put them aside.
I took one big onion and chopped it roughly, then softened that in a stock pot with a few cloves of minced garlic. Once they were nearly softened, I added a spoon or so (all the measurements for this are 'or so' - I cook by eye LOL) of dried time and a couple small branches of rosemary, then let that cook for another two minutes (ish). Added a tablespoon or so of flour, then added water a bit at a time so that it was nice and thick.
At this point I put in two carrots, a big parsnip, a swede/rutabega, and a big potato, all diced quite large. I added just enough water to cover the veg, chucked in a few bay leaves, a pinch of some dried chipotle chilies I had in the cabinet (just a bit, just to get the lovely smokey flavour but not the heat), and two boullion cubes. I brought all that to a boil, then turned it down and let that simmer for about a half hour.
Then I chucked in the meat, a handful of fresh parsley, another handful of fresh sage, some frozen green beans I had in the freezer, and some sliced mushrooms. Brought it to the boil again, then left it simmer another 20 minutes.
Finally, added a dash of soy sauce, a few drops of red wine vinegar and some pepper. Simmered five more minutes and done!
And it was fucking great. And there's some leftover for lunch tomorrow. Yay!
But for the carnivores:
So - the weathers getting colder; time for hearty, warming soups and stews, eh? Over the weekend at the market I bought some really fine looking venison chunks, and tonight I made a big ass chunky thick gorgeous rustic fucking stick to your goddamn ribs stew like you would not believe!
First, I washed the meat chunks and let me tell you - when I opened the packaging on those suckers the smell was so intense, you'd swear a goddamn elk had walked into the room. Serious wild animal musk. I could feel my teeth sharpening.
So I tossed the meat chunks in flour and browned them in hot oil, and put them aside.
I took one big onion and chopped it roughly, then softened that in a stock pot with a few cloves of minced garlic. Once they were nearly softened, I added a spoon or so (all the measurements for this are 'or so' - I cook by eye LOL) of dried time and a couple small branches of rosemary, then let that cook for another two minutes (ish). Added a tablespoon or so of flour, then added water a bit at a time so that it was nice and thick.
At this point I put in two carrots, a big parsnip, a swede/rutabega, and a big potato, all diced quite large. I added just enough water to cover the veg, chucked in a few bay leaves, a pinch of some dried chipotle chilies I had in the cabinet (just a bit, just to get the lovely smokey flavour but not the heat), and two boullion cubes. I brought all that to a boil, then turned it down and let that simmer for about a half hour.
Then I chucked in the meat, a handful of fresh parsley, another handful of fresh sage, some frozen green beans I had in the freezer, and some sliced mushrooms. Brought it to the boil again, then left it simmer another 20 minutes.
Finally, added a dash of soy sauce, a few drops of red wine vinegar and some pepper. Simmered five more minutes and done!
And it was fucking great. And there's some leftover for lunch tomorrow. Yay!