Thanks for that great enhancement to my caveman dinner "recipie,Chef 1. I'd like to tap your expertise once again. When I make venison stew I usually slow cook the meat cubes separately in the marinate with water and beef stock added. Unfortunately this turns out to be tough little cubes instead of tender ones. What am I doing wrong? By the way lentils is a great additon to the venison stew;it adds substance,color, earthy body and good nutrition to the meal.