Constance
Master Chef
Last fall, my husband and I made venison brats, using a packaged seasoning mix, venison hams and pork butts. It is very flavorful, but awfully dry...we know now that we should have put some fatback in it.
It's too good not to use...I was wondering what suggestions you all might have for cooking it so it tastes juicier.
We did try wrapping it with bacon to grill it, and that was better, but still just so-so.
I have also thought about cooking it smothered with caramilized onions and peppers in a tomato sauce.
Any ideas?
It's too good not to use...I was wondering what suggestions you all might have for cooking it so it tastes juicier.
We did try wrapping it with bacon to grill it, and that was better, but still just so-so.
I have also thought about cooking it smothered with caramilized onions and peppers in a tomato sauce.
Any ideas?