Quote:
Originally Posted by beppe
That's my man.
Did you work on ships?
Just one small addition to your recipe. Put the meat in the water when it's already happily boiling. The heat will close the meat and the juices will stay inside. Other wise thi will dissove in the water that you throw away.
What do you think?
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Sure. But even then I throw lots of extra beef bullion, onion and garlic powder in. After you throw out the water, the meat will have extra flavor.
This isn't fine dinning. But a nice hearty stew with bread fresh from the oven...
No one complains.
kindlekitten, I've only had venison twice. Once about 20 years ago, and it was tough indeed. The other was last year, and that one was good.
Need to borrow a Thompson Center Hawkin next black powder season?