Any Home Bakers Here?

@R2elk We do venison sandwiches the same way. Best on hardrolls!

x2 on the fact that most beef recipes work well with venison.
Venison is a very lean meat, so it will dry out and get tough real quick if you cook it too hot. Low and slow for venison, buffalo and elk.
We like venison browned, then simmered beef stock with onion & mushrooms, make into a gravy, served on/with mashed potatoes. I grew up with it this way. I think I posted the venison meatloaf recipe, but you have chunks not ground so that is out. I have found that recipes on line tend to have a lot of spices and seasonings that we don't like. I simply season with Lawreys seasoned salt and pepper, maybe garlic &/or onion powder.
 
I grew up eating venison. It was a staple in out diet. Dad was a hunter, so it was cheap meat for feeding 5 kids. That and bluegill & bass we caught from the lake all summer.

Dad had us three to feed but also had horrible memories of death from Pearl Harbor he would not allow hunting but we raised all our own meat beef, pig, chicken, ducks including any needy neighbors he kept fed
 
I there such a Cranberry Sauce....with LESS sugar. I have a
package of fresh cranberries.
This is NOT my day. Took a photo and worked and worked to get it
installed on my Windows 10. Could NOT. I called GEEK HELP a
service from where we purchased the computer. The gal with my permission got into my computer...and said my computer does not
have that program. Later I called the store where we purchased
the computer....and they said all windows have download programs
installed. We have a 1 pm appointment at the store. EEK. Aria
 
Low Sugar cranberry sauce

12 oz bag of cranberries
3/4 C dark brown sugar
1 orange, juiced and zested
9 Tb port wine

Combine ingredients in a large sauce pan.
Bring to a boil over medium-high, stirring until the sugar has dissolved.
Reduce to a simmer, and cook until cranberries have popped, and the sauce has thickened, about 15 minutes.
Refrigerate overnight.
 

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