Venison cider stew from A Well-Seasoned Appetite: Recipes for Eating with the Seasons, the Senses, and the Soul by Molly O'Neill

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • e_ballad on July 31, 2018

    Despite a few recipe issues, this was a really tasty stew, though we found the calvados-soaked dried apples too sweet for our liking. The main problem with this recipe was clarity: the meat is seared, then put aside for at least 1 hour whilst the other components ‘stew’. The recipe then states that the meat should be stirred through, with no further instructions for cooking. Should I have cooked the meat through fully, with the other ingredients providing more of a ‘sauce’? Or should I cook the meat longer in with the other ingredients, in keeping with a ‘stew’? I went with the latter, taking out a few pieces of meat to check that they were cooked through. It ‘worked’, but I’m still unsure whether this was as the author intended!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.