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jjj,
no I haven't tried making venison snags yet, but I have eaten some. Venison is very low in fat so some kind of fat would have to be added. Each year in November I go to a music festival at a deer farm, where they serve up bambi burgers, sausages and pies, they are delicious.
I do have a couple of recipes though.
Ric,
I never thought of a cherry sauce with chicken, I will have to try it.
A stuffing on the outside is very unusual, I have plenty of macadamia nuts though, there are 2 trees next door that drop nuts onto my property all year round. I usually get the grandkids to collect them.
But I am not a chef, I just cook what I like to eat mostly, with a few experiments. I am not bad on sauces, I can make the basic ones, bechamel, hollandaise, mayonnaise, roux's and such. I just love the taste of my childhood and mostly make the food that my Mother used to make. With an Irish heritage, there are many amazing dishes that I have just realised came from my grandmother, so I am trying to make them as close to how they tasted when I was a nipper.
It's a daunting job for an amateur.
Mike.
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