This might have been tender if it was cooked at a much lower temp for a longer period of time, but the venison (butchered and frozen for one month) was tough. Unfortunately I timed the balance of the meal to finish when the meat should have been done. There was too much gravy. It was tasty, but much too thick, but that was easily adjusted with more of the cooking broth. (Basically, for a gravy/sauce a roux of 1 Tbls. fat of choice and 1 Tbls. flour will thicken nicely @1 cup of liquid...just multiply all ingredients by the number of cups of gravy/sauce desired. Adjust the amount of liquid to your desired thickness.)
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This might have been tender if it was cooked at a much lower temp for a longer period of time,...