|The International Meat Book|
|by Carole Lalli|
Meat of all varieties is enjoying an astounding comeback in the American home, taking its traditional place at the center of the dining table and ...
Tip: Try venison spices for more results.
1 - 7 of 7 for ground venison spices
Place ground venison and water in ... bake 40 minutes. Serve with ice cream, whipped cream or a wedge of Cheddar cheese. Makes enough for two 9-inch pies.
Thoroughly combine preceding ingredients. Let set to blend. Put in casings or loose packages.
1. Using a ... except for the spices, to the ... this recipe. It may seem a bit unusual but it is unusually good. Makes approximately 40 (1 cup) servings.
Mix all spices together first. On a clean, dry surface, mix venison and pork butt ... pork content, be sure the meat is cooked thoroughly before serving.
Mix meat, celery, rice, eggs, onion and spices. Place 1 ... ballooning to the top. Serve hot. NOTE: You can season and spice up the tomatoes to your taste.
Mix meat and spices except liquid smoke; ... hours more. When edges start to curl, cut edges off. When middle is done, cut into strips. Can also be frozen.
Mix green peppercorns, ... bowl. Set aside spice mixture. Melt butter ... thoroughly; keep warm. Serve meat on heated plates. Spoon sauce over meat before serving.
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