groundhogdayskylab
Going to make a lamb stew for the first time, any thoughts about this recipe?
/edit: I have got venison, not lamb! Sorry for the typo in the title.
Looking to make this recipe today for my family who is not very keen on stews. Picked this one because it seems great and the comments are very positive, especially about picky eaters loving it. Any tips or thoughts?
[https://www.missallieskitchen.com/venison-stew/](https://www.missallieskitchen.com/venison-stew/)
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This recipe is for venison.
Sounds like a pretty standard stew, not much that can go wrong there.
As a lover of lamb, I do think good lamb is wasted in a slowcooker, I would use mutton.
My husband is Greek. We have lamb shiskabobs covered in cumin with lemon juice squeezed on after bbq ing .
The recipe looks fine; however I would change a couple of things.
Make broth from venison bones. Roast bones with a little meat on them in a foil lined shallow pan at 375 until well browned. Deglaze the pan with 1/2 cup of so of dry red wine (or 1/2 tablespoon of vinegar, but red wine is far better. The alcohol will evaporate.) & add with the bones to a deep stock pot. Cover with water & bring to almost boiling & turn down heat to medium low. Add a couple sprigs of thyme & simmer, covered, for at least 3 hours and up to 8 hours. Skim off any scum. Strain & chill until needed.
Why would you make them something they don’t want?