Now, I like venison done in a heavy ceramic dutch oven that has a good heavy ceramic lid. Toss in a roast, onion, carrot, taters garlic, bay leaf, montreal steak seasoning, and then pour in chicken broth to cover the roast. With the heavy ceramic, I can just do this on the stovetop. Low. Forever, ha. Then, at mealtime, the meat and veggies get separated from the broth, I feed the meat and veggies to the family, and I mostly have the broth! That's my favorite part! What I don't slurp up makes awesome gravy, if you're into that.
Now, liver is a different story. For me, venison liver needs to be verrrry fresh, There's nothing about liver that will get better with aging, as far as I'm concerned. Slice and slap those puppies in cornmeal, seasonall, and then NOT cook it to death. But that's soooo rich, I can only consume a little bit. If hubby gets his deer on our property, he knows to run the liver to me, before he does much anything else. That liver will hit the pan before it has a chance to cool off. A good hot pan helps, maybe just a tad of bacon grease. None of that slimy liver and gravy for me, thanks!
So, I have gardened all my life, but have never tried gardening as a snowbird. Gardens in both places? How's that work with planting and harvesting?
Now, liver is a different story. For me, venison liver needs to be verrrry fresh, There's nothing about liver that will get better with aging, as far as I'm concerned. Slice and slap those puppies in cornmeal, seasonall, and then NOT cook it to death. But that's soooo rich, I can only consume a little bit. If hubby gets his deer on our property, he knows to run the liver to me, before he does much anything else. That liver will hit the pan before it has a chance to cool off. A good hot pan helps, maybe just a tad of bacon grease. None of that slimy liver and gravy for me, thanks!
So, I have gardened all my life, but have never tried gardening as a snowbird. Gardens in both places? How's that work with planting and harvesting?