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"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....
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I was out there Saturday and this morning and only saw a fox and some squirrels. My boyfriend got one a week ago with the crossbow and I pressure canned quite a bit of it. Delicious! I canned some with onions, some with red wine, some with taco seasoning (for burritos or enchiladas) and all were delicious and SO tender. Also canned some with soy sauce and another with worchestershire but haven’t opened those yet. We made 15 lbs of bulk sausage, netted 3 quarts of neck meat that I cooked in the crockpot, and I even baked the ribs and they turned out great, too!
Oh, I did one other thing I was very pleased with. When we remove all the silver skin and tendons, we normally end up throwing all that away. I don’t even give it to the dogs because it’s so tough I worry they will choke on it. There was quite a bit of it so I threw it in a couple of jars and labeled it DOG on the lids. Pressure canned it with all the rest and when it came out you would have never known it was all the tendons and ‘junk’ because it was all tender. Fed it to the dogs and they LOVED it!
The next one we get, we also plan to try out the heart and liver.
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Best wishes for a great deer season.Yum,yum.
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Thought you might want to know.
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To each his own.
Debbie
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