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Grilled Brown Sugar Pork Chops

Reviewed: Jun. 7, 2011
Easy and very tasty. After making the sauce as instructed, I felt it needed a little more ooomph, so I added a couple tablespoons of Chambord. A hot grill is key and it only takes a few minutes per side.
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Chicken Fried Venison Steaks

Reviewed: Jun. 6, 2011
Everything was very tastey and since I field dress and butcher my own deer, you couldn't even tell that it was venison. For the hot sauce, I used sirachi. It's the perfect heat without an overwhelming hot sauce taste. I toasted the remaining crumbs and used the left over egg/milk mixture plus some additional milk to make the gravy. The flavor was fine but the texture wasn't right. Too gritty. I might use a little of the bread crumb mixture along with some flour the next time I make this dish.
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Ground Beef Stroganoff

Reviewed: Apr. 19, 2011
I used 7 large mushrooms and a medium red onion (you can never have too many fresh mushrooms). Sauteed then added the meat. It's mperative that you drain after the meat has cooked. I added a little more sour cream for texture and taste. This is a good recipe if you're looking for something to do with that pound of burger and don't want to make spaghetti sauce again. It's easy, tasty, and hearty.
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Gramps' Venison Summer Sausage

Reviewed: Jan. 10, 2011
I used 5.5lbs of venison and 2.5 lbs of pork and adjusted the ingredients accordingly. That ratio should be higher, perhaps 50/50 venison to pork, in my opinion. Also, I think it needs more pepper (and a coarser grind). Finally, they do get better with age so don't be in a rush to consume these. Let 'em hang for a while.
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