by Simon Lusk
I do not like stews as the meat is often tough and from a cheap cut. I mince most of my venison, but do like Venison stew. The secret to venison stew is in the settling time and it should be tender if it has been settled correctly.
There are a couple of other principles worth observing. Cook it long and slow, and if it is tough double cook it. Double cooking simply means cooking again the next day, and the meat will have had time to mature.
My stewing venison is identified by a single blue twistie.