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Non-Cattle Specific Topics
Recipes & Cooking
Pheasant recipe needed
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<blockquote data-quote="alisonb" data-source="post: 855796" data-attributes="member: 13050"><p>Beef or venison is good. If you are not too fond of raw onion and garlic omit it from the recipe. Let me know what your taste buds think....</p><p></p><p></p><p>No I haven't, will have to look out for it <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /> . I use BV of Modena, (3 leaves 8 stars) it's sorta in the middle when it comes to grading, acidity level of 6%. How does Willow Creek's compare with that?</p><p>I've heard that white BV is not true BV but actually more a white grape vinegar that has been flavoured rather than gone through the slow ageing process as has the red. I have yet to taste it.</p></blockquote><p></p>
[QUOTE="alisonb, post: 855796, member: 13050"] Beef or venison is good. If you are not too fond of raw onion and garlic omit it from the recipe. Let me know what your taste buds think.... No I haven't, will have to look out for it :D . I use BV of Modena, (3 leaves 8 stars) it's sorta in the middle when it comes to grading, acidity level of 6%. How does Willow Creek's compare with that? I've heard that white BV is not true BV but actually more a white grape vinegar that has been flavoured rather than gone through the slow ageing process as has the red. I have yet to taste it. [/QUOTE]
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Pheasant recipe needed
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