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Place venison, sherry and jalapeno peppers in a pressure cooker and cook for 35 minutes once the pressure builds. Allow to cool and remove peppers. Reserve all liquid in the pressure cooker.
Summer sausage is made of beef, pork, or sometimes venison. [1] Summer sausage is fermented, and can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar. [2][3] Fermentation of summer sausage lowers pH to slow bacterial ...
7 (ongoing) Cooking on the Wild Side is a cooking show hosted by Phyllis Speer and John Philpot on the Arkansas Educational Television Network (AETN) and produced by the Arkansas Game and Fish Commission. [1] The show was originally part of Arkansas Outdoors, and featured many cooking segments from that series alongside new content.
A typical Midwestern breakfast might have included meat, eggs, potatoes, fruit preserves, and pie or doughnuts. [7] At harvest time, families ate mostly home-produced foods. [9] More settlers began to arrive in the rural Midwest after the Erie Canal was completed in the 1820s.
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olive oil cooking spray; 4 links lean Italian turkey sausage, such as Jennie-O; 7 cloves garlic, thinly sliced; 1 medium onion, sliced 1/4 inch thick; 1 / 4 cup no fat, sodium, or sugar added ...
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