Originally Posted by Tartan
(Post 5782839)
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.
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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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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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