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How did you cook venison today?

A pint of canned venison, greens and shredded beets/carrots from the garden and a poached egg in some ramen. Threw out the spice packet and used the juice from the meat, some oyster sauce, and fried ginger and garlic for a better broth.
 
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Meatballs
 
Tonight we feasted on fresh tenderloins. The morning after the harvest I put the loins in a mason jar with marinade. 36 hours later I pan seared them and finished them in the oven. I sliced them thin and made fajitas / tacos. They were heavenly.
 
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