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Use leftover Stew meat to make Venison Saag.

Written by Mule Deer Foundation on . Posted in News & Announcements, Stories & Member Voices.

A big aspect of Indian cuisine, aside from its eclectic spices, is often its slow-braise method of cooking, sometimes preceded by marinating meat in a yogurt base. Because yogurt is a mild acid, it will aid in denaturing meat. A braise will further tenderize meat and in the case of game in less-than-ideal condition, these two methods, when combined, can turn that package of stew meat at the bottom of your freezer into a dish that will instantly rise to the top and become a family favorite.

Omaha, NE-Eastern NE Mulies Raffle

Join the Eastern NE Mulies at the Omaha International Boat Sports and Travel Show to learn about MDF in Nebraska. Find out how to get involved and get your tickets […]

Pleasanton, CA- Livermore Chapter Banquet

The Livermore-Pleasanton Chapter of the Mule Deer Foundation invites you to our 31str Annual Banquet on Saturday, March 8th, 2025, at Pleasanton Senior Center in the Pleasanton, CA. Doors open […]

Nampa, ID- Treasure Valley Chapter Banquet

Treasure Valley Chapter of the Mule Deer Foundation Annual Banquet and Auction. The event takes place on May 3, 2025, at the Nampa Elks Lodge. The event boasts a night […]