Pronghorn Antelope, Barbacoa Style? Yes , please... (venison recipes) скачать в хорошем качестве

Pronghorn Antelope, Barbacoa Style? Yes , please... (venison recipes)

Cooking shoulders or hind quarters from deer or antelope whole, rather then cut and wrapping them saves a ton of time and trim waste during the butchering process. We like to cook them fresh, within a couple days of harvest. Smoking, then braising and finally quickly cooking the shredded meat in the reduced , blended braising liquid makes for a great barbacoa-style shredded meat. The braising liquid can be taken down any flavor path you like and begs for improv. Taste the liquid for balance after reducing to ensure the final product tastes great. This stuff freezes well or can be canned, and it is especially good on a sandwich or served over mashed potatoes or rice. #venison #recipes #smokedmeats #braised #pronghorn #cookingvideo