01-12-2009, 11:23 PM #21
01-13-2009, 06:09 AM #22
1 Lb. Williams "hot" sausage
1 Lb. Williams "Extra Sage" Sausage
4 Lb. ground venison....
Started by cooking off the "Hot" sausage in a big stock pan and scooping out the meat and leaving the grease and then cooking the "Extra Sage" in the same pan. Them browned the venison in the said grease, then made my red meat sauce with all the meat in that pan as normal.
Kids have been gobbling it up like crazy! We have gone through 2 "bread loaf" pans of it already and are getting ready to cut into the big pan, next. I had hoped to cut a bunch up and vacuum bag it for the freezer but it may not make it that far.SandSquid
Gone camping in the mountains of Afghanistan.
Will return sometime in early/mid 2012.
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