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Thread: BLoody Meat..and how to prepare southern deer for the freezer
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Old 01-14-2011 | 11:24 PM
  #23  
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Chuck7
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Joined: Jan 2005
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From: Central Florida
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The parboil sounds like a winner..We are trying different recipes on different cuts this year.

We all here love the taste of venison..we don't want to change that..but we are trying to find ways to make it more tender..

Our next recipe will be the pressure cooker..My grandfather was an advid hunter and cooked alot of his game either slow bake {275 degree}in wine or the pressure cooker.

My wife like the site http://allrecipes.com/ and only trys the 5 star recipes..once you are on the site..just type in Venison in the search.
Last edited by Chuck7; 01-14-2011 at 11:30 PM.
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