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Old 12-08-2012, 07:44 AM   #1
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Gonna have to go look for recipes!!

b/c my freezer will be full! my oldest son (14yo) got his first deer this morning! i'm sure he is ecstatic! he loves all things hunting. he has a half dozen coon and a muskrat to take to the fir trader. he's been trying forever to get a beaver. the county has abounty on beaver tails b/c they are causing such problems here and they have eluded him, but am so happy for him that he got his deer!

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Old 12-08-2012, 08:40 AM   #2
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That is awesome! My former boss gave me some venison last year (not sure what kind of cut it was, maybe flank?) and I recall two dishes I made out of it that were just amazing:

1. Cut the venison into fajita sized strips and sauteed it up with some cabbage in butter
2. Cut it up REALLY thin and made venison cheesesteak with it. So good.
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Old 12-08-2012, 09:55 AM   #3
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I've heard that venison jerky is great.
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Old 12-09-2012, 12:39 PM   #4
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Quote:
Originally Posted by cici52 View Post
I've heard that venison jerky is great.
Venison jerky is yummy--I also liked baking a venison roast on a bed of onion and garlic, with bacon slices draped over...
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Old 12-10-2012, 05:56 AM   #5
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Quote:
Originally Posted by stepinthyme View Post
Venison jerky is yummy--I also liked baking a venison roast on a bed of onion and garlic, with bacon slices draped over...
love this idea! thank you!!
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Old 12-10-2012, 06:32 AM   #6
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Made mayo this morning with my immersion blender. So easy and good. Can't remember who posted it, but thanks for the tip.
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Old 12-11-2012, 04:29 AM   #7
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Tried out this wonderful recipe today for Caramal Sauce made with heavy whipping cream (HWC) and Butter. The proportions are 1:1.
So 1/4 cup butter (salted or not depending on preference.)
1/4 cup HWC.
You can add a bit of artificial sweetener if desired
Melt butter in saucepan stirring constantly until just beginning to turn brown--- be very careful that you don't cause the butter to burn.
Take off stove and add HWC (with sweetener if desired) and mix the two together.
Keep stirring, replace saucepan on stove and gently re-heat until the mixture thickens to a paste.
Remove from stove and use immediately as a dip, or to pour over a snack or a sauce. Or you can place the sauce in small candy moulds and let it harden in the refrigerator for eating later as a fat bomb.
Apparently once the mixture has hardened you will not be able to liquify it again although I thought I might experiment one day with my immersion blender to see if that is really so.
To find the source blog for this recipe just goggle Ketogenic Caramel Sauce :-)

Last edited by wrigglycate; 12-11-2012 at 04:31 AM..
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Old 12-12-2012, 09:42 AM   #8
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Quote:
Originally Posted by wrigglycate View Post
Tried out this wonderful recipe today for Caramal Sauce made with heavy whipping cream (HWC) and Butter. The proportions are 1:1.
So 1/4 cup butter (salted or not depending on preference.)
1/4 cup HWC.
You can add a bit of artificial sweetener if desired
Melt butter in saucepan stirring constantly until just beginning to turn brown--- be very careful that you don't cause the butter to burn.
Take off stove and add HWC (with sweetener if desired) and mix the two together.
Keep stirring, replace saucepan on stove and gently re-heat until the mixture thickens to a paste.
Remove from stove and use immediately as a dip, or to pour over a snack or a sauce. Or you can place the sauce in small candy moulds and let it harden in the refrigerator for eating later as a fat bomb.
Apparently once the mixture has hardened you will not be able to liquify it again although I thought I might experiment one day with my immersion blender to see if that is really so.
To find the source blog for this recipe just goggle Ketogenic Caramel Sauce :-)
this is amazing!!! thank you!

except...after i got most of it poured into molds for fat bombs, it started to separate so i only got 4 lovely bombs out a 1 stick butter/.5 cup cream batch. what causes it to separate? any way to avoid this?
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Old 12-12-2012, 11:21 AM   #9
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the blogger that posted these stated you should keep stirring after removing from heat while it cools a bit before pouring to help prevent separation.
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Old 01-14-2013, 07:29 AM   #10
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make some south african biltong out of it... not as dry as jerky and tastes great... you also don't lose as much fat...
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