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The Watercooler
Calling all soup makers......
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<blockquote data-quote="DammitJanet" data-source="post: 569892" data-attributes="member: 1514"><p>Sharon, if you put that stew in the oven in a dutch oven on low heat, the meat will be so tender it will melt in her mouth. The deer meat we use most often is from fairly young deer so its not very tough at all and as you know, Tony and I have had teeth issues for several years so we have needed to have easy to chew foods. My stews melt in your mouth. I have a dutch oven made by Lodge which is just a step down from that very expensive French brand...lol. I could never afford one of those! But I love my Lodge. I got it for myself for a mother's day gift off onesaleaday.com. Its huge and heavy but we use it almost weekly. No matter what I cook in it comes out perfect. With the tenderloin, I would cook it for about 3 hours in the oven on about 275 if you have it cubed up.</p></blockquote><p></p>
[QUOTE="DammitJanet, post: 569892, member: 1514"] Sharon, if you put that stew in the oven in a dutch oven on low heat, the meat will be so tender it will melt in her mouth. The deer meat we use most often is from fairly young deer so its not very tough at all and as you know, Tony and I have had teeth issues for several years so we have needed to have easy to chew foods. My stews melt in your mouth. I have a dutch oven made by Lodge which is just a step down from that very expensive French brand...lol. I could never afford one of those! But I love my Lodge. I got it for myself for a mother's day gift off onesaleaday.com. Its huge and heavy but we use it almost weekly. No matter what I cook in it comes out perfect. With the tenderloin, I would cook it for about 3 hours in the oven on about 275 if you have it cubed up. [/QUOTE]
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Calling all soup makers......
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