I was wondering what about ground venison? If you wanted to use it as you would gr. beef - would you want to soak the meat prior to grinding it? I think you could do that and not compromise the nutritional value? I used to grind for making sausage, but never made it into anything else. I was thinking it would make good Sloppy Joe's, and such recipes that use a moist cooking method, since the meat is rather lean. Can anyone let me know?
Thanks, Cathy
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