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Venison Stew I

Reviewed: Feb. 8, 2013
This recipe is phenominal. I have made it 6 times now. I substituted the venison out for Moose when I ran out of deer. I put in an extra splash of worchester and more oregano than it calls for, because I feel it adds a bit more flaver, to my liking. The meat always ends up falling right apart like a long-smoked roast when its finished cooking. When possible, instead of browning the meat in a pan, I throw it in some tin foil with oil and worchester and smoke it with apple chips for about an hour. I think this helps add flaver to the meat that lasts through the simmering.
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