Armed Polite Society
Main Forums => The Mess Hall => Topic started by: Northwoods on November 03, 2023, 11:37:33 PM
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I’d add a touch of soy sauce next time. Skipped the mushrooms because, fungus. The rest is good to go though. I used mutton, and it needs more cooking time to get tender enough. But it adds more flavor than lamb. It was mostly front shoulder I cubed.
https://natashaskitchen.com/lamb-stew-recipe/
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I’d add a touch of soy sauce next time. Skipped the mushrooms because, fungus. The rest is good to go though. I used mutton, and it needs more cooking time to get tender enough. But it adds more flavor than lamb. It was mostly front shoulder I cubed.
https://natashaskitchen.com/lamb-stew-recipe/
That does sound good. And, like you, I pass on the fungoids.
Now imagine that stew with the meat being squirrel, rabbit, or venison.
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Venison would be good. I'd probably go a little lighter on the other flavors for squirrel, and lighter yet with rabbit. But it would be a good starting point.
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I freaking LOVE lamb and mutton stew.
One year I made Guiness Lamb stew for my ex. Turned out really well.
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I freaking LOVE lamb and mutton stew.
One year I made Guiness Lamb stew for my ex. Turned out really well.
My only problem with beer based braises/stews is any beer good enough to cook with I’d drink rather than cook with.
My wife gets cheap red wine that I have zero qualms about cooking with however.
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Well, I don't like Guiness except when it's cooked in something, so not a problem for me.