Tunisian Venison Stew

[Andrew Sacco]

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.

[Andrew Sacco]

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...

[CraigThompson]

That looks right tastey !

[Andrew Sacco]

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).

[Mills Morrison]

Damn, that looks good!!!