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The original was posted on /r/askculinary by /u/Tumbleweed-of-doom on 2023-09-12 02:22:58.

I am not a chef, but I’m not useless in the kitchen either and I have been asked to cook for 150 people. I have plenty of venison - boneless trim, and a stew would be ideal for this group however the dietary restrictions mean no pork and no gluten. I am not particularly familiar with venison as it is usually very expensive here.

I have access to: a commercial steam oven, bratt pans, gas rings.

Any advice to get a tender stew despite rather lean venison?