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Old 01-15-2013, 05:24 AM
  #11  
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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.
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Old 01-15-2013, 05:36 PM
  #12  
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I have never heard of this method of canning before, I wonder if you could do it with beef?
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Old 01-16-2013, 07:20 PM
  #13  
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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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