Mark_VTfisherman
Lieutenant
- Joined
- Nov 29, 2008
- Messages
- 1,489
Re: Home made stews, any thoughts?
The wine adds a richness, and the woody aging gives ground beef some of the lean flavor you get from venison because of its lack of fat.
When I have steamed red meat or poultry it seems to make it dry in general. I like to sear beef pretty well and serve it very rare; venison I prepare medium on a low heat with a little butter (not margarine
) added.
With my stews (and almost any other red meat dish) I cook down my onions in olive oil to almost a caramelized level, and then brown and sear the meat. I remove the meat and then cool the pan with a spritz of red wine, adding finely chopped fresh garlic. I cook the garlic almost tentatively, keeping it simmering on the oil, but I pull back from the heat off and on so the garlic does not roast (brown). Keeping it from toasting releases incredible flavors from the garlic Toasting it kills all the floral aromas (taste) of the garlic
Then I start the real cooking- stew, stroganoff, or some sort of pan-made sauce over rice or whatever. But the base is always the same, excepting that depending on the intended outcome of the meal I use varying amounts of basil, oregano, and copious amounts of fresh-ground four-color pepper or straight black pepper in starting the meat off right.
I overthink everything- -sorry- -
The wine adds a richness, and the woody aging gives ground beef some of the lean flavor you get from venison because of its lack of fat.
When I have steamed red meat or poultry it seems to make it dry in general. I like to sear beef pretty well and serve it very rare; venison I prepare medium on a low heat with a little butter (not margarine
) added. With my stews (and almost any other red meat dish) I cook down my onions in olive oil to almost a caramelized level, and then brown and sear the meat. I remove the meat and then cool the pan with a spritz of red wine, adding finely chopped fresh garlic. I cook the garlic almost tentatively, keeping it simmering on the oil, but I pull back from the heat off and on so the garlic does not roast (brown). Keeping it from toasting releases incredible flavors from the garlic
Toasting it kills all the floral aromas (taste) of the garlicThen I start the real cooking- stew, stroganoff, or some sort of pan-made sauce over rice or whatever. But the base is always the same, excepting that depending on the intended outcome of the meal I use varying amounts of basil, oregano, and copious amounts of fresh-ground four-color pepper or straight black pepper in starting the meat off right.
I overthink everything- -sorry- -
