Meal solutions for your busy life meatballs, chicken cutlets, mac & cheese and more. I suspect that it will be a few weeks before I can start. Stop by your Big Y Deli Department and experience the freshest deli meats and cheeses. Pairs nicely with pickles and a good crusty farmhouse bread. So.does anyone have a recipe or any ideas on how to proceed? If no one has a recipe I'll likely start with two small batches, one all venison and one using venison liver and pork for the lean meat. The poultry liverwurst is perfect for a snack plate. Herakles Deli-Style Submarine Dressing, 8 fl oz No Sandwich is Complete without Herakles Submarine Dressing Product Number: 00043654000026. The other one is that I've been asked to start out close to the Oscar Mayer Braunschwiger flavor profile and am wondering if that is even practical with venison liver or meat. I can't ever remember having liverwurst so will have to have my wife and son who like liverwurst to guide me. For small test batches I'll emulsify in a food processor but will switch to a bowl chopper for bigger batches. I'd be OK with using all venison for the lean meat and using pork or beef fat fat or with using pork or beef for the lean meat. I couldn't find any existing threads but if someone knows of any please let me know. I've been asked by the family to take a shot at making liverwurst or Braunschweiger with venison liver.
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