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venison neck, trimmed 1 large onion, chopped 1 tsp. salt 1 tsp. black pepper 1 can beef broth 2 beef bouillon cubes Put venison neck in large pot; cover with water; add salt. Cover and cook until tender, 4 to 6 hours. Remove meat and let cool. Discard liquid. (Do not pour down sink; it will stop up your sink.) Chop meat into very small pieces. Put in large skillet; add beef broth, bouillon cubes, chopped onions and pepper. Simmer until onions are tender. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |