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St patties
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<blockquote data-quote="TAFKAP" data-source="post: 5588900" data-attributes="member: 7776"><p>I didn't take pics of our bounty this year, but as usual, I corned my venison for about 10 days in the brine. Brought about 2qts of homemade stock to boil, added two tablespoons of corning seasoning and let it simmer for a while. Scoop out all the hardware, add two bay leaves, and throw in two (small) chopped heads of cabbage. When it boils, add the meat, reduce to a simmer. Pull the meat after about 20 mins. on simmer and let the cabbage finish cooking.</p><p></p><p>Turned out perfect.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5588900, member: 7776"] I didn't take pics of our bounty this year, but as usual, I corned my venison for about 10 days in the brine. Brought about 2qts of homemade stock to boil, added two tablespoons of corning seasoning and let it simmer for a while. Scoop out all the hardware, add two bay leaves, and throw in two (small) chopped heads of cabbage. When it boils, add the meat, reduce to a simmer. Pull the meat after about 20 mins. on simmer and let the cabbage finish cooking. Turned out perfect. [/QUOTE]
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