St Patrick’s Day Wrap Up

After 10 days of pickling and overnight cooking in multiple Dutch Ovens, our  Corned Venison came out beautifully. We used Shanks, Sirloin, Shoulder and Sirloin Tip cuts. Texturally, the Shank meat was my favorite.  photo (7)

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About Go Carnivore

Lifestyle of Meath Enthusiasts
This entry was posted in Cast Iron, Charcuterie, Meat 101, Recipes and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

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