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Results 111 - 120 of 187 for ground venison beef
Mix all and knead 10 minutes. Refrigerate. Second day, knead 10 minutes. Refrigerate. Third day, knead 10 minutes. Refrigerate. Fourth day, ...
Serves 10. 3/4 cup stroganoff and 3/4 cup macaroni per serving. In a large bowl, mix flour and pepper. Add meat and toss to coat evenly. In ...
In a small bowl, combine the mayonnaise, lime juice, mustard and lime peel; cover and refrigerate until serving. In a bowl, combine the ...
Marinate meat for at least 3 hours in deep container. Turn every hour or so and push meat down into sauce. Remove rack from oven and place ...
115. ZESTY HAMBURGER SOUP
Brown meat. Add rest of ... Note: My family prefers venison stew for the meat and parsley. Some may prefer split peas or rice or 1 cup noodles.
Assemble seasonings in water and let set for 1 hour. Add to meat, mix thoroughly. Shape into flour logs and refrigerate 24 hours. Bake on ...
117. BEEF JERKY
Make a salt brine of ... Take strips of venison ham and/or backstrap that has ... coat with coarse ground pepper to taste. Place on ... long around our house!
Trim fat from meat; cut ... large skillet. Add beef; cook, turning frequently, until ... are heated through, about 3 minutes. Serve with rice.
119. BEEF JERKY
Cut meat into strips with grain. Dissolve salt in the water, add remaining ingredients. Soak meat in the mixture 2 or more hours turning ...
Mix meat and spices. Mix well. Leave in refrigerator 24 hours. Form into 3 rolls. Bake at 300 degrees for 45 minutes. Age in freezer for 10 ...
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