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(, Sun 1 Apr 2001, 1:00)
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is to 'cut' your venison with beef, as much as 50/50.
You may wish to disregard this, of course, but I reckon the different texture and higher fat content of the beef makes such recipes tastier.
(, Fri 27 Jan 2012, 11:10, 1 reply, 14 years ago)
but adding beef was suggested to me by my mother and it's excellent.
(, Fri 27 Jan 2012, 11:16, Reply)
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