Calling all #CoSoCooks
cc @TKW406
I'm gonna be cooking pinto beans and green chile over the weekend. Normally I would use pork in it, but I have some venison and I feel daring. it's not gonna be a texas chili style pinto.. but a brothy pinto bean and green chile. wanna know best way to prepare the deer meat prior to a few hours of slow simmer in the pot. any ideas???
@LibertySpeaks @TKW406 Venison and wild meat tends to be very lean, so you might want to add fats via bacon.
@LibertySpeaks @TKW406 Some, but that's caramelizing; think along the lines of a braise- like add a chunk or two of salt pork for the liquid portion of the stewing.
@KyleL that actually may work. I usually use chicken broth after soaking the pintos overnight. I could once those start simmering add in the have the salt pork cubed and use the other half to do the deer in
@LibertySpeaks Just so- and you can brown the meat with the salt pork, then leave the fat in the pan with the browned bits.
@KyleL I'll be sure to let you know
@LibertySpeaks Please do! And a basic recipe followed would be good as well!
@LibertySpeaks I'll add bison also cooks like venison, so a lot of the same techniques work there as well- barding and so on.
@LibertySpeaks I hope it works well for you. My father hunted, and so I can remember some of my folks' techniques for cooking.