Wow, my mouth is watering, I can hardly stand it. I don't need to ask,yet for a recipe, just need to give some of these a try. Thanks Chef#1

The best of luck in all your hunting endeavors!!!

God Bless,
Dave

LAZYARCHER

IN MY OPINION THE TERM "SEARING" IS USED TO BROWN THE OUTSIDE OF THE PRODUCT EITHER IN A PAN OR UNDER THE BROILER. THE REAWSON TO SEAR IS 2 FOLD: 1- WHEN YOU SEAR A PRODUCT YOU ARE SEALING IN THE NATURAL JUICES OF THAT PRODUCT. I ALSO BELEIVE YOU ARE ALSO COOKING OFF ANY OF THE COLOGEN FAT THAT COULD CONTAIN TOUGH TISSUES.
2- WHEN YOU SEAR A PRODUCT YOU ARE ALSO CARMELIZING ANY OF THE NATURAL SUGARS IN THE PRODUCT. THUS WHEN YOU ADD YOUR STOCK TO THE PRODUCT YOU WILL PICK UP THE COLOR FROM THE SUGARS ALONG WITH THE FLAVORS

HUNT ON HUNT HARD EAT WELL

I'm still not sure how to get really tender meat for stew,like you get with pot roast. Is it prolonged (hours) slow cooking that finally breaks down the meat? Again, Chef 1 what do you mean by cooking "vigorously"? That does not seem compatible with slow, low heat cooking. I suppose canned meat would be tender but I've never tried that. Canning is my next adventure, along with getting the vacuum sealer for storage purposes.

WHAT I MENT WAS TO COOK MEAT AT A HIGH HEAT, A ROLLING BOIL UNTIL MEAT IS TENDER. I DO NOT LIKE TO SLOW COOK TOUGH MEATS. I BELEIVE IT ALLOWS FOR BACTERIA GROWTH. SORRY, I ABSOULTY HATE CANNED MEAT. I BELEIVE THAT THE FASTER YOU AN COOK STEWING MEAT THE BETTER THE TASTE, NOW IF YOU WANT TO SAVE IT AFTER COOKING, COOL IT QUICKLY THEN VACUME PACK IT. IT WILL BE GREAT. REMEMBER THAT NO ONE HAS SAID THAT AFTER THE COOKING PROCESS HAS TAKEN PLACE YOU CANNOT ADD THE MEAT TO A STEW AND RENDER IT DOWN MORE.

HUNT ON HUNT HARD EAT WELL

THOUGHT I WOULD BUMP THIS SINCE I AM BACK IN ACTION NOW!

HUNT ON HUNT HARD EAT WELL

chef#1
i just purchased a H2O electric smoker and was wondering if you can give me some recipes and cooking times. i will be mostly smoking venison and trout/salmon.
THANKS..PETE

GUN CONTROL IS HITTING WHAT YOU AIM AT!!

NT-I - WOULD YOU PLEASE TELL ME MORE ABOUT YOUR SMOKER. I AM NOT FAMILIAR WITH THAT TYPE. DOES IT HAVE PAN TO ADD LIQUID TO, DOES IT HAVE A HOT BOX, DOES IT HAVE ELECTRICAL ELEMENT IN BOTTOM? LET ME KNOW AND I WILL WRITE SOME GREAT RECIPES FOR YOU

Hi chef#1,
it is a char-broil element smoker w/a water pan.came w/no recipes or real directions on how to use.would like to make venison jerky and also bigger pieces if they wouldnt come out DRY. would like to also smoke trout,poultry.any info would be greatly appreciated!!
THANKS PETE

GUN CONTROL IS HITTING WHAT YOU AIM AT!!

Just a suggestion for using some of that " tougher" meat for stew' s and chili, try canning.

I take the toughest meat off the deer like the shanks and parts of the flank and I' ll can it with spices and sauces. This will make the toughest parts on the deer tender and juicy and it' s already cooked and ready to throw into the pot!

I' ve also done this using Goose and other meats as well. Works great, especially with BBQ or some other type' s of seasonings like Garlic, Lowery' s season-all, Etc...