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The Water Cooler
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<blockquote data-quote="swampratt" data-source="post: 3960225" data-attributes="member: 15054"><p>I eat deer meat almost every day of the year.</p><p>I would just about bet it is every day.</p><p></p><p>I make breakfast sausage and Italian sausage from it and lots of ground.</p><p>So for breakfast we eat it and this week we have had meat loaf, spaghetti and enchiladas</p><p>made with deer meat.</p><p>Always have summer sausage or jerky on hand.</p><p></p><p></p><p>Very seldom do I buy store meat.</p><p>Raccoon has the perfect fat to meat ratio for making some scrumpdelicious breakfast and Italian sausage.</p><p></p><p>Wife made an excellent loaf of bread sour dough.</p><p>Flour water salt let it ferment/rise for 10-15 hours and then in a covered cast iron pot at 500F she cooked it in the oven.</p><p>Wow that bread is great.</p></blockquote><p></p>
[QUOTE="swampratt, post: 3960225, member: 15054"] I eat deer meat almost every day of the year. I would just about bet it is every day. I make breakfast sausage and Italian sausage from it and lots of ground. So for breakfast we eat it and this week we have had meat loaf, spaghetti and enchiladas made with deer meat. Always have summer sausage or jerky on hand. Very seldom do I buy store meat. Raccoon has the perfect fat to meat ratio for making some scrumpdelicious breakfast and Italian sausage. Wife made an excellent loaf of bread sour dough. Flour water salt let it ferment/rise for 10-15 hours and then in a covered cast iron pot at 500F she cooked it in the oven. Wow that bread is great. [/QUOTE]
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