It's all in the preparation. If you like spicy food (not necessarily *hot*
spicy), then venison is
just the ticket, substituted for goat or lamb in Middle Eastern or Indian
recipes. It's pretty
good on the grill, too, mesquite-smoked and cooked really rare. We substitute it
for beef in
a lot of dishes, too. You can use ground venison just about anywhere you'd use
beef. The only real exception is hamburger patties: there's just not enough fat
in venison to
hold them together.
I'm pretty fond of dead cow too, but I'm even more fond of staying alive,
family history of heart disease (which includes a grandfather who died at 64,
and an uncle
who had his first(!) heart attack at 39). I've eaten beef maybe five times in
the last year, and
my total cholesterol is in the 150s.
The ones I have had have cooked up just fine, but usually split into two
or three pieces. Going to a heavier piece of bread supports the sandwich
I used some ground venison in spaghetti once, and there was a definate
taste difference. It was different, but still good.
I bought a Crossman break-barrel pellet gun this evening.
(And 6000 rounds of ammo)
We have a squirrel getting into the attic.
I asked him politely to relocate or pay rent.
No rent. He's still here.
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