Canned Venison Caribou Or Beef Recipe

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Canned Venison Caribou Or Beef Ingredients

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A Recipe for
Canned Venison Caribou Or Beef

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It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

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This is a recipe for Canned Venison Caribou Or Beef from the recipe cookbook of Recipes-to-go (Meat)

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Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

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Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

Canned Venison Caribou Or Beef

A nickel will get you on the subway, but garlic will get you a seat.
Old New York Proverb

Canned Venison Caribou Or Beef Directions

Use the less tender parts usually reserved for stews. Cut into 1"
cubes. In a stew kettle add boiling water to cover and simmer until
just cooked through [no longer pink in the centre]. Pack hot, adding
up to 1 tsp salt and 1/4 tsp fresh ground pepper per quart of meat.
Cover to within 1/2" of the top of the jar with the cooking broth and
add a small square of salt pork that has been partly rendered and
still hot. Process at 10 lb. for 75 minutes for pints and 90 minutes
for quarts.

Serves: 1

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Canned Venison Caribou Or Beef Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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