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Tunisian Venison Stew
Unread 05-23-2021, 10:17 PM   #1
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Default Tunisian Venison Stew

This one nailed it. Thanks to the dude who does it better than anyone Hank Shaw. I modified a bit but it’s an open ended recipe. Man this was amazing.
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Unread 05-23-2021, 10:19 PM   #2
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The dreaded sideways image. I was a bit sideways after two bowls, a half a baguette and a handful of double IPA's. Gonna take a nap now...
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Unread 05-27-2021, 02:01 PM   #3
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That looks right tastey !
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Unread 05-28-2021, 11:18 AM   #4
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Thank you Craig, it was just amazing. Has that North African spiciness to it and the sauce was silky smooth and very rich. It braised for 4 hours at 325 degrees and the main ingredient was Harissa spice. I didn't have Anaheim peppers but used some baby bells and added red pepper flakes for the bit of heat. I love Hank Shaw's stuff as he is not dogmatic about recipes and he steps outside of the normal "mushroom soup over pheasant breasts" approach (although he has a great recipe for that as well).
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Unread 05-28-2021, 11:52 AM   #5
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Damn, that looks good!!!
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