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Venison Stock
Thoroughly clean and wash venison
Marinate venison in buttermilk and themn wash to remove gamey taste.
Cut off all fat. Boil meat, onions and seasonings in water to cover until it falls off bone;.
Remove meat and cut it into small pieces. Put in frying pan with butter or bacon fat and saute until slightly brown. Correct all seasonings. Save the meat for hash. Use the stock for gravies or freeze.
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Venison
Water to cover
2 Large chopped Onions
1 tsp. Garlic Powder
Salt and Pepper
2 tsp. sugar
1 tsp. MSG
2 tbsp. butter or bacon fat
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