Venison stew and real scratch biscuits

It has been brought to my attention, by a couple of P.I.L.E.'s, that all I ever talk about on this blog is how much I hate Obama.  I disagree, but for the sake of argument, the following post has nothing to do with Obama.



Step 1:


The first thing one must do if they want venison stew, is acquire some choice cuts of venison.  The best way to do this is to get up in a tree, close to some sort of deer attractant, such as corn or clover, and using a rifle, drop said deer where he stands.  I personally believe venison tastes better when the deer has absolutely no idea he's about to be dinner.  One shot, one kill.  After dropping said critter, shimmy down from the tree and knock the hair and guts out of ol' Bambi, then quarter him and put him in a large cooler with lots of ice, some clean water, and about six cups of pickling salt.  Keep him on ice for four or five days, then butcher him and vacuum seal your cuts, then freeze.  I use meat from all over the deer for stew meat, except for the tenderloins and backstraps.  These are best broiled, sliced thin, then put on breakfast biscuits.  Delicious.



Step 2:


After selecting some stew cuts, cut the meat into one inch cubes.  Put one cup of all purpose flour in a gallon size Ziploc bag, along with a pile of salt and a similar pile of pepper (freshly ground), add the stew meat, zip and shake.  In a medium size stock pot, melt half a stick of butter (salted sweet cream, not margarine or oleo or vegetable oil or any other "healthy" crap).  Turn the heat up to medium high and add the coated stew meat. Brown the meat, stirring until its all browned.  Add a half gallon of tomato juice (Campbell's IS the best, but suit yourself).  Add a cup of water, and bring to a boil.  While that's going on, slice up a medium sweet onion, add it to the mix, and cut the heat.  Simmer until you have the potatoes sliced up (about 3, or 4, or 5).  Add the potatoes, stir, cover and let simmer for an hour.  After that, start your biscuits.



Step 3:


Biscuits are an art, a dying art at that.  Everyone remembers their Granny's as the best, and not everyone is right, but their Granny's biscuits were always better than Mama's, and Mama's are always better than the wife's.  I imagine that my great-great-great-great-grandma made biscuits that would stop my heart, but I digress.

The secret to good biscuits is buttermilk, butter and lard.  Forget about your arteries, and eat some good biscuits.  Mix three cups all purpose flour (Granny never used a measuring cup) with four teaspoons baking powder, two tablespoons sugar, one teaspoon salt, and about a teaspoon of cream of tartar (that is a by product of wine-making, and makes it obvious that God wants us to drink - you can't have good biscuits without this by product.)  Add a softened stick of butter(see above) and fold together with a pastry blender.  Then add a big old spoonful of lard ( a by product of bacon making, see above).  Blend that in well, and add a cup and a quarter of whole buttermilk.  Again, forget about your arteries, and enjoy life.

Roll out your dough on a floured surface, sprinkle flour on top, and press the dough out to about a half inch thick.  Cut out your biscuits.  I like small biscuits for dipping in stew, and big biscuits for gravy or sandwiches.  But you do your own thing.  Put the biscuits on a tray, and put them into the oven, pre-heated to 425, for about ten minutes, or until golden brown and delicious smell overwhelms you.  Then go back to the stew pot, and add three cans of mixed vegetables.  If you do it right, the stew and the biscuits will be done at the same time.



Step 4:


Eat.  Push halfway back from the table, and eat again.