Rowdyboy
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Sat Oct-16-04 09:32 PM
Original message |
Help from cooks, need advice on using venison |
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Neither I nor my partner hunt, but his uncle gave us a 12 oz tenderloin, a pound of "minute steaks", ground beef (deer) and sausage. I cooked a pound of the sausage and thought it was pretty good but my guy hated it-too dry. Any thoughts on what I could do with the rest of the meat it to make it salvagable?
Any ideas/recipes are welcome-I have NO idea what I'm doing, but I hate to waste good meat and I've been served delicious venison before. I just don't know how to do it myself...
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fishnfla
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Sat Oct-16-04 09:33 PM
Response to Original message |
Rowdyboy
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Sat Oct-16-04 09:34 PM
Response to Reply #1 |
2. Frozen...wrapped in butcher paper, from early this year |
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You have my undivided attention
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nothingshocksmeanymore
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Sat Oct-16-04 09:40 PM
Response to Reply #2 |
13. Could be the meat has freezer burn |
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If that's the case, then ragout or stew
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fishnfla
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Sat Oct-16-04 09:51 PM
Response to Reply #2 |
25. Oh shit, looking down thread |
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look: keep it simple!
Defrost the tenderloin, cut it into medallions saute an onion in some margerine, or butter add the meat salt and pepper some canned mushrooms simmer it down, maybe 10 -15 mins
serve it with fresh bread and cold beer
get back to me if thats not good enough
you can do the same thing with the minute steaks
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Rowdyboy
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Sat Oct-16-04 09:54 PM
Response to Reply #25 |
29. Thanks...while I like complicated recipes, usually simple ones are best |
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The flavors come through more strongly and there's less chance of catastrophic failure (which I have been known to do)
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fishnfla
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Sat Oct-16-04 10:22 PM
Response to Reply #29 |
38. you cant grill 12 oz of meat , no matter how you marinate it . |
MrSandman
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Sun Oct-17-04 12:38 AM
Response to Reply #25 |
44. Bell peppers with that onion...nt |
CO Liberal
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Sat Oct-16-04 09:34 PM
Response to Original message |
3. Marinate the Steaks in Red Wine |
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And don't over cook them - they should be a little pink inside. Otherwise, they'll taste like shoe leather.
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Vanje
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Sat Oct-16-04 09:37 PM
Response to Reply #3 |
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CO Liberal is correct in all points.
Dont overcook.
Bit of garlic'd do no harm.
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NMDemDist2
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Sat Oct-16-04 09:40 PM
Response to Reply #3 |
11. any marinade for venision but you definately need a wine or vingar |
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base to take out the gamey taste
let it rest for quite a while too (at least overnight) in the marinade
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Rowdyboy
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Sat Oct-16-04 09:40 PM
Response to Reply #3 |
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Its only a pound, so they're likely pretty thin...
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CO Liberal
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Sat Oct-16-04 09:44 PM
Response to Reply #12 |
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But stay by the grill so you can flip it - maybe a couple of minutes on each side.
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Rowdyboy
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Sat Oct-16-04 09:52 PM
Response to Reply #21 |
28. Cool...That sounds easy enough...Thanks |
cali
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Sat Oct-16-04 10:06 PM
Response to Reply #3 |
33. Add a few crushed juniper |
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berries, some grinds of black pepper and a a couple of tbs. olive oil to the marinade. And old deer camp recipe.
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Tandalayo_Scheisskopf
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Sat Oct-16-04 09:35 PM
Response to Original message |
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Look up "vin de marchand sauce". Takes some work to make it, but goes really well with seared venison tenderloin medallions.
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Rowdyboy
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Sat Oct-16-04 09:38 PM
Response to Reply #4 |
8. See if this recipe looks about right to you... |
Tandalayo_Scheisskopf
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Sat Oct-16-04 09:59 PM
Response to Reply #8 |
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Looks like it.
Throw some salt pork into the saute' pan and get the fat out, before you sear the tenderloins. Works right nice.
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Rowdyboy
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Sat Oct-16-04 10:08 PM
Response to Reply #32 |
35. Cool...Thanks much...I love to learn new sauces and this one |
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looks both delicious and easy. :toast:
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EnfantTerrible
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Sat Oct-16-04 09:35 PM
Response to Original message |
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Can't go wrong and it is becoming the season for it... at least where I am.
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Rowdyboy
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Sat Oct-16-04 09:41 PM
Response to Reply #5 |
15. Its definitely "soup season" here but I'm just scared the "wild" taste |
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of the ground venison and venison sausage would overpower the stew.
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phaseolus
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Sat Oct-16-04 09:36 PM
Response to Original message |
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A lot of people seem to like the stuff, but I've never enjoyed venison... though I'll admit it's palatable in sausage.
I've read that because it's rather lean and tough it helps to "lard" the meat with fat & cook it slow. My brother-in-law once made something like 'beef tips' or whatever it's called, chunks of meat in a brown sauce to be served over noodles, using venison & it turned out nice and tender. It took a LOT of red wine in the sauce to kill that peculiar venison flavor, though.
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rwheeler31
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Sat Oct-16-04 09:42 PM
Response to Reply #6 |
16. this is not good meat |
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may be a chew toy for a dog you do not like.
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arwalden
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Sat Oct-16-04 09:39 PM
Response to Original message |
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I agree with Michael... it's dry and "mealy". The texture reminds me of liver almost. And I'm NO FAN of liver.
Or... boil it and make dogfood from it.
-- Allen
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Rowdyboy
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Sat Oct-16-04 09:50 PM
Response to Reply #9 |
24. You're just a "girly man"...,I need a "manly man" for deer meat recipes! |
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Edited on Sat Oct-16-04 09:51 PM by Rowdyboy
Like NSMA (spits tobacco, glares mindlessly and scratches ass)...And I wouldn't feed my dog liver! Its NAAAAAASSSSTTTTYYYYY
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nothingshocksmeanymore
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Sat Oct-16-04 09:39 PM
Response to Original message |
10. The tenderloin should be grilled medium rare |
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you can make a nice wine sauce for it...if you have more sausage left, make ragout with it...here's a recipe:
3 lbs. venison 3 large onions, chopped ½ lb. bacon, chopped 1 can tomato soup 2 tsp. bourbon 1 tsp. salt 3 tbsp. olive oil 5 garlic cloves, crushed 1 tsp. curry powder 1½ quarts water ¼ cup beer ½ lb. fresh mushrooms, sliced
Cut meat in cubes about 1½ inches square. Heat olive oil in electric skillet and add meat, onion, garlic and bacon.
Cook until all is richly browned, stirring frequently. Add all other ingredients except mushrooms, cover and simmer for 50 minutes.
Add mushrooms. Cover and simmer for 10 minutes
On the tenderloin...just use any red wine and reduce it (cook off all the alcohol) add some chopped shallots and mushrooms, then add a tablespoon of butter....spoon it over the steaks....
The steaks should be browned with a bit of oil on either side, then cooked about 4 minutes each side (Depending on thickness) to come out medium rare...you can also melt a bit of some creamy bleu cheese on them and spoon the sauce UNDERNEATH the steaks.
The minute steaks can just be fried in a pan with mushrooms and butter.
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Rowdyboy
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Sat Oct-16-04 09:44 PM
Response to Reply #10 |
20. God/Godess bless you...This is exactly what I was hoping for |
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That ragout sounds magnificent! I have two pounds of sausage and he (Michael) will never know what he's eating, if I use this recipe! Thanks!
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indie
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Sat Oct-16-04 09:40 PM
Response to Original message |
14. DO NOT OVERCOOK. Marinade, Marinade, Marinade.... |
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Ground Venison, sausage or otherwise is best when mixed with either ground beef or pork. There's just not enough fat in venison, and it drys out.
Likewise with the steaks and roasts. Not enough fat, so drying out is a problem.
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Z_I_Peevey
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Sat Oct-16-04 09:42 PM
Response to Original message |
17. Direct from my Cherokee grandma: |
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Cook the tenderloin in an iron Dutch oven. About an inch or water, red wine or stock in the bottom. Salt and pepper the meat well, smother it in sliced onions. Roast it low and slow. That's all it needs.
My family enjoys venison steaks grilled like any other steak.
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greatauntoftriplets
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Sat Oct-16-04 09:43 PM
Response to Original message |
18. LOL, once when I was a kid we had venison.... |
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My mother marinated it according to instructions. Hauled her ass into the basement in the middle of the night to turn the damn thing. It was tough, dry and gamey. Even the dog refused to eat it.
Thankfully she had also cooked a beef roast, which we gratefully snarfed down.
I will never again eat venison.
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Rowdyboy
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Sat Oct-16-04 09:47 PM
Response to Reply #18 |
23. Oh, I've cooked it before when I took it straight from the stove |
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to the garbage....But I know it can be done-if you just know how!
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sugarcookie
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Sat Oct-16-04 09:43 PM
Response to Original message |
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Edited on Sat Oct-16-04 09:48 PM by sugarcookie
Have some bacon strips and seeded halved jalapenos handy (jalapenos are optional). Wrap a steakette around each jalapeno half. Then wrap a half strip of bacon around that. Skewer and cook over the grill.
edit: to add a word
p.s. Venison jerky is really good and easy to make.
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Rowdyboy
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Sat Oct-16-04 09:46 PM
Response to Reply #19 |
22. DAMN! That sounds fine! Jalapeno wrapped in a steak strip, |
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Edited on Sat Oct-16-04 09:55 PM by Rowdyboy
wrapped in bacon and grilled! Man, that sounds REALLY good! Thanks
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sugarcookie
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Sat Oct-16-04 09:52 PM
Response to Reply #22 |
27. Hubby was on a BBQ team and |
Aunt Anti-bush
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Sat Oct-16-04 09:51 PM
Response to Original message |
26. Extremely easy and very good recipe for venison: |
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Edited on Sat Oct-16-04 10:15 PM by adaircraft
Simply coat it in flour and use a fork to pierce it over and over again to tenderize it.
Brown it in just a small amount of cooking oil.
Once it's all browned, simply mix 1 can of mushroom soup and 3/4 can of milk (by that, I mean just pour plain old milk into the can of empty mushroom soup to about 3/4 full) together and pour that over the meat to cover it. (Depending on how much of the meat you want to cook all at once, you may need 2 or 3 cans and more milk.)
Bring that to a boil and then lower the heat to a simmer and cover. Cook that way for about 2 hours. You'll have meat and gravy from this, although sometimes I need to mix a little milk and flour and add it to the gravy after removing the meat so that it thickens.
This is excellent with mashed potatoes and biscuits.
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Rowdyboy
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Sat Oct-16-04 09:56 PM
Response to Reply #26 |
30. When you say a can of milk, do you mean evaporated milk? |
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This sounds like a great recipe for a slow cooker.
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Aunt Anti-bush
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Sat Oct-16-04 10:12 PM
Response to Reply #30 |
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Sorry, I meant just fill up your empty can of mushroom soup about 3/4 of the way full with regular milk.
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Rowdyboy
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Sat Oct-16-04 10:14 PM
Response to Reply #36 |
Aunt Anti-bush
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Sat Oct-16-04 10:26 PM
Response to Reply #37 |
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I fixed it in the original post, too. Thank you for the great idea for using my crock pot for this. I never thought of that.
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Rowdyboy
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Sat Oct-16-04 10:48 PM
Response to Reply #39 |
40. Thats what I love most about DU...I post a question on a subject |
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I know nothing about, and get enough excellent information to last me for years. The subject can be recipes, gardening, pop culture, movies, music, book, science...whatever...but there will almost always be several people here who can make really good suggestions on nearly any subject.
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Aunt Anti-bush
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Sat Oct-16-04 11:15 PM
Response to Reply #40 |
42. Now you can publish your own recipe book |
Wapsie B
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Sat Oct-16-04 09:57 PM
Response to Original message |
31. Do what any German like myself would do |
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stuff it in a sausage casing. But to make venison sausage you need pork to go with it. If not it's going to be as dry as anything.
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Rowdyboy
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Sat Oct-16-04 10:06 PM
Response to Reply #31 |
34. I have no idea what recipe the butcher used....I had heard before that |
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its best to also use pork when making deer sausage, but I have no idea if this person did.
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Wapsie B
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Sat Oct-16-04 10:51 PM
Response to Reply #34 |
41. I've had venison sausage made in bratwurst casing. |
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Unfortunately it was just deer meat and no pork added. Terrible stuff! It takes a real master to spice vension sausage just right. But when it's done right it's a slice of heaven.
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Rowdyboy
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Sun Oct-17-04 12:03 AM
Response to Original message |
43. Thanks to everyone who gave me venison recipes here |
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While I now have plenty, if anyone has some to add, it's always appreciated. You can never have too many recipes!
:kick:
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Andy_Stephenson
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Sun Oct-17-04 12:54 AM
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The empressof all
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Sun Oct-17-04 12:57 AM
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46. Use the Ground Venison in Taco's |
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Or brown it up and mix with refried beans, shredded Cheddar and Salsa as a topping for Nachos.
I've had Elk done this way and it was OK
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Zorra
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Sun Oct-17-04 01:09 AM
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47. Backstrap with eggs and taters for breakfast. |
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