September 2009 Weddings
KariMichael
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Stees
can you PLEASE share some good deer prep and recipies. I grew up very urban, DH grew up hunting. I have a freezer full of deer and everything I try with it is terrible. Lately I've been mixing it in 50/50 with beef just to help the flavor. Whats the secret? This year CO is allowing up to 6 tags per person, so I'm potentially looking at a LOT of deer in my future.
Re: Stees
truthfully, i prepare venison exactly the same as i prepare beef. i substitute it in almost every recipe. i probably only eat beef once every six weeks and thats when i have a deep desire for a mcdonald's cheeseburger haha.
there are normally two issues with venison. if its not cleaned properly you can get a sallow (waxy) taste. andy butchers his own, so we dont have this problem.
secondly. venison dries out a lot quicker when cooking than beef. we do add beef to the venison when he grinds the burger (only 1/4 though, not 50:50).
anything i would make with ground beef i make with ground venison- lasagna, meatballs, etc.
to prepare loins i normally marinate them in something before cooking on the grill. sometimes i use a soy sauce/hot sauce/red pepper flake marinade, other times just italian or balsalmic dressing.
i make roasts in the crock pot. i typically put 1.5 cups of water per pound, mix it with a beef bouillion cube and a little flour or gravy mix, pour over the roast, add vegetables and cook on low for 8-9 hours.
i dont know if this was much help or not haha.