Oh, and before the accusations of “BLOG PIMP!” from the fringe descend on me:
-No, this is not my channel. Wish to heck it was.
-Yes, I am a subscriber to the channel. And a total fanboy.
-Yes, I realize someone’s going to call me a blog pimp anyway, LOL.
Bleh on the pasta. Just fry it up or grind it into sausage.
Pressure cooker the sucker.
Marinade it first in some red wine and chili pepper.
Give it 15 minutes, then pull off the meat.
I must look this up, because I like slow-cooked, tender meats.
Rustic food = I really don’t know how to cook.
I ate some deer neck recently. Was visiting a relative and that was Sunday dinner. It was cooked in a crock pot and was absolutely delicious over rice.
BFL
You got my vote for posting these types of articles. Keep it up.
1.) Brown the meat with a little bit of oil in a six quart stock pot.
2.) Turn the heat down to medium-low and add some water or beef broth. You don't have to cover the meat with the liquid.
3.) Sprinkle salt and pepper all over the meat. You can also sprinkle any other preferred spices.
4.) Smear a teaspoon of beef soup base on top of the meat if you used water in #2.
5.) Put the lid on and cook for about five hours. Check the pot from time to time to make sure there is water in it and the water is a very gentle simmer. DO NOT BOIL. A few little bubbles rising through the liquid is perfect.
6.) In the last two hours add carrots, potatoes, turnips, onions, etc., whatever you like. I've been known to add corn on the cob.
7.) The liquid can be made into gravy right in the pot.
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When you are finished you have only one pot to clean. Yay!
Hi deer, I’m home...
Bookmark. I’d like to try this with elk. My trouble with elk is over cooking.
bfl