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Thread: Need Recipes

  1. #11
    Super Member laurafet's Avatar
    Join Date
    Sep 2010
    Location
    NC
    Posts
    1,765
    Quote Originally Posted by Tartan View Post
    We have most of ours made into hamburger. The butcher adds a little pork so it isn't dry and I use it in place of regular hamburger for lots of recipes....Spaghetti sauce, Shepard's Pie, Meatloaf etc. If I do chops in the oven, I make my own barbecue sauce and submerge them in it to cook. It makes them super tender and tasty and we have them over Basmatti rice.
    Same here, but we don't care for the porkie flavor, so we add a 70/30 ground beef to ours to eliminate the dryness. We also cut a lot into "steaks", london broil size rather than the bigger roasts-only because we don't have the kids around as much any more.

  2. #12
    Senior Member
    Join Date
    Mar 2012
    Location
    Michigan
    Posts
    808
    I have never heard of this method of canning before, I wonder if you could do it with beef?

  3. #13
    Junior Member
    Join Date
    Feb 2012
    Location
    North Manchester, IN
    Posts
    141
    I have at least 3 venison cookbooks. Is there any cut of meat in particular you are looking for recipes for?

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