Hi,
My husband is an avid hunter and fisherman. He fills his
game tags every year, so we always have venison. I use it in it my crock pot for wonderful stews, soups, and even Mexican. Quite a few years ago my sister-in-law gave me a hint for tough venison and I have tried it on some not so great cuts of beef with great results. I just use one can
of cola and an equal amount of ketsup and let the roast simmer in that all day. Of course, after the first time I opened up my spice cabinet. This is very forgiving and I have added quite a few different spices, always turns out great and the meat just falls away. Another hint is
one I just heard. Hubby brought it home from ice-fishing. The "guys" are filleting their fish out (lake trout) and poaching it "Sprite" pop. All say it is wonderful. Don't know where you are but someone might be interested in trying it.
Laurie Reedy
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