tag:blogger.com,1999:blog-4315938567260756099.post9126025195142100020..comments2024-03-26T12:40:13.465-07:00Comments on MarksBlackPot: Dutch Oven Recipes and Cooking: Dutch Oven Venison Stew (Elk)mrkhmusichttp://www.blogger.com/profile/05724027246990759522noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4315938567260756099.post-59417441386745625972009-01-06T22:56:00.000-08:002009-01-06T22:56:00.000-08:00I find that breaking the "rules of a "roux and add...I find that breaking the "rules of a "roux and adding more oil than flour kills the potential for lumpiness and makes it easier to mix into the rest of the dish.John Newmanhttps://www.blogger.com/profile/02990607882342384818noreply@blogger.comtag:blogger.com,1999:blog-4315938567260756099.post-14330082651556638502009-01-06T09:57:00.000-08:002009-01-06T09:57:00.000-08:00I've found that flour by itself tends to make anyt...I've found that flour by itself tends to make anything I thicken in to a lumpy mess... I have been using a 'roux' to thicken, and I have only been disappointed once... but that was a poor choice of meat juices. Mix equal flour with equal oil and let cook for 5-10 minutes. Be careful how much you add, or you might have beef jello.<BR/><BR/>Also, Tai Pan Trading Co has the oil bottles for about a buck, so next time you can tell them they came from a trendy curio shop!3leftturnshttps://www.blogger.com/profile/16242638673034519572noreply@blogger.com