Emprimir
Correo Electrónico
Add a photoThis is very easy, cooking with venison in a slow cooker makes the meat taste tender and juice. Some hunters bone out the neck. This part of the deer gets very big when in rut.
Ingredientes
- 1 First put neck in a slow cooker
- 2. Cut 1 onion
- 3. Garlic powder
- 4 a little water 2 cups it will make it owen water
- 5.No salt but some black pepper salt makes meat tuff
Direcciones
- 1. Cook the vinison neck with all ingredients till it falls of the bone.
- 2. This is the important part when its hot take it out of the juice and set on a plate and leave it open, the meat will cool and turn dark after 1/2 hr. Then pull meat off the bone that when you add salt to taste. We use barbacoa in tartilla with pico de gi o or hot sauce.this is for breackfast down in texas the mexican people use cow head in a under ground pit to cook it and it so good when cooked that way.
- They use the cheek meat.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 20 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
