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 Post subject: Venison Sandwich Spread
PostPosted: 17 Nov 2012, 14:34 
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Joined: 07 Nov 2012, 08:24
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Location: La Junta, Co.
Cut the cleaned meat into stew size chunks.
In a fry pan brown garlic in some bacon grease.
Lightly flour the meat and brown it in one layer, don't fill the pan because the meat will tend to not brown, but get soggy.
Brown the meat until it is very very brown, being careful not to burn it.
The more brown it is, the more flavor your sandwich spread is going to have.
As one pan full of meat is heavily browned, set aside, add more bacon grease and fry another pan bottom full.
When all the meat is browned, set it aside to cool.
Set your meat grinder on coarse otherwise you will have sandwich spread the consistancy of liver pate.
Once the meat is ground, add chopped pickles, salt and pepper and enough mayo to make it spreadable. Go a bit heavy on the mayo because the sandwich spread will soak up some of it.
I prefer not to put onions IN the spread, but to slice it and break it into rings to put fresh on the sandwich .
I like sweet pickles in mine so I chop them sort of large. I don't like grinding them with the meat. I've done both and much prefer the pickles added after grinding, that way you taste the pickles when you crunch into one, rather than having the meat taste like pickles.
Put a layer of leaf lettuce on the bottom of a ww cranberry sandwich bun, if your lucky enough to have one, or any other hearty bread bun, spoon on a generous amount of sandwich spread and top with onion rings and top of bun. mayo the bun if you want.
And wah-lah, a hearty meal. Again,, the trick is to brown the meat very well. Enjoy. musselshellgal

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