Oh happy day and fraptious joy!
Our dear friends, the Bloomfields,
called us the other day.
Ian, with a long I,
had been out hunting and had a deer hindquarter for us.
Our dear friends, the Bloomfields,
called us the other day.
Ian, with a long I,
had been out hunting and had a deer hindquarter for us.
and the brown bag it was wrapped in
where it had soaked up the deer juices and dried out the surface.
. We have small patties for buckburgers
and larger patties to use for spaghetti and chili.
The leftover 1/2 went back in the fridge to age a few days
. Stay tuned for venison chili coming soon.
and they were spot on.
Here's the recipe:
10 pounds deer meat, run through meat grinder
2 pounds beef suet
2-3 pounds hamburger meat (73%/27%)
1 TB salt
1 TB pepper
1 TB onion powder
1 TB granulated garlic
Mix well and run through meat grinder.
Bottom line:
I loved the flavor.
Mr. Hawthorne likened it to bison.
There's very little gaminess in this - just a slight hint of venison.
For families with hunters,
and perhaps children who don't care for the taste of venison,
this is an excellent preparation for deer meat.
You can't really tell it's venison.
It's perfect for hamburgers, spaghetti, chili, or taco fillings.
This brings your meat cost down to a fraction.
Mr. Hawthorne likened it to bison.
There's very little gaminess in this - just a slight hint of venison.
For families with hunters,
and perhaps children who don't care for the taste of venison,
this is an excellent preparation for deer meat.
You can't really tell it's venison.
It's perfect for hamburgers, spaghetti, chili, or taco fillings.
This brings your meat cost down to a fraction.
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