Venison Stew
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During the recent cold spells, I have had comfort food on my mind.
Something warming! I have plenty of white tail venison on hand in the
freezer and decid...
1 year ago
Cosmic Musings Of An Ol' Kaw-Cajun Plowboy
3 comments:
Mmm, you used a roux. I usually just mix flour with stock, but I'm so trying it with a roux next time. Is that a little tomato you've got there, too?
made a bronze cajun roux - 1/2 cup flour and 1/2 cup oil ... cooked the roux for about 30 minutes until it looked like peanut butter. classic cajun thickner - got a nice nutty flavor. yes, there's a little diced tomato in it.
Is the recipe posted anywhere?
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