Post by ARO on Nov 2, 2006 14:58:27 GMT -5
just finished makeing up 6 packs of a great deer cheesesteak meat.
take one neck roast, preferably a buck since you will get more meat out of it, then a doe neck roast. carefully remove the vertabre, windpipe and trim excess fat off.
place meat in crockpot and cover with water, add salt, pepper, italian seasonings, garlic powder, onion powder, and bay leaves.
you can add any spices you like. cook meat on low for 24 hours, (yes 24 hours).
remove meat from water and drain for 10 minutes, place in large bowl and seperate meat with a potato masher, until it becomes loose and stringy.
weigh meat out into portions, 4-6 oz per deer sub sandwhich, and freeze in freezer bags. when ever you want a sub, just thaw out a pack of meat and heat in a hot skillet or wok.
dont forget to add your cheese, pepper, mushrooms, onions, and other condiments that you like on a deer cheesesteak sub.
this is one of my favorites, it will melt in your mouth. i guarantee it!
enjoy
take one neck roast, preferably a buck since you will get more meat out of it, then a doe neck roast. carefully remove the vertabre, windpipe and trim excess fat off.
place meat in crockpot and cover with water, add salt, pepper, italian seasonings, garlic powder, onion powder, and bay leaves.
you can add any spices you like. cook meat on low for 24 hours, (yes 24 hours).
remove meat from water and drain for 10 minutes, place in large bowl and seperate meat with a potato masher, until it becomes loose and stringy.
weigh meat out into portions, 4-6 oz per deer sub sandwhich, and freeze in freezer bags. when ever you want a sub, just thaw out a pack of meat and heat in a hot skillet or wok.
dont forget to add your cheese, pepper, mushrooms, onions, and other condiments that you like on a deer cheesesteak sub.
this is one of my favorites, it will melt in your mouth. i guarantee it!
enjoy