I just have to tell you, after 6.5 years of veganism I developed some serious health problems and decided to leave it behind (yes, I “did it right”). It was so hard to get over the mental effects of being told so many things that were healing my body were bad for me, bad for the planet, and unethical to eat. Thankfully, a year and a half later, those mental struggles are almost gone. Your videos helped me SO much, you have no idea. I called them “food therapy”. I love content like this; thank you so much for making it.
Hi! Enjoying your videos😍. I'm Spanish and we used the cubed steaks all the time. Try marinating in the fridge with a splash of apple cider vinegar at least an hr prior to cooking. Of course also salt & pepper. Or pound it with a. Mallet cover with plastic wrap or a plastic baggy. All it is the meat has to break down before cooking.
Did you grow up learning these recipes and types of foods from your family or are your recipes/ideas your own? Your meals are so interesting to me because we never had this style of food growing up.
Thanks so much Lisa, my Grandparents would be proud of you and I am so greatful for your insight on how to live as they did, simple and wholesome:) Greeting from the U.K. P.S. Thanks for the Soughdough book too!
Growing up, my mom always made round steak dipped in egg and then flour, browned them- then, cooked them in her (old stove top type) pressure cooker. Very, very tender! She also threw in potato wedges and carrots and onions. We called it the wedding supper because 8 yr old me said it was better than the food we had at a recent wedding. LOL
A tip for the first recipe. In Germany we use as well egg and really really thin shredded white and really dry bread. As well you can do it twice: so egg, shredded white bread and then again (hope you understand) We call that schnitzel and eat it usually with potatoe salad oder fries :)
For round steak, the trick to getting it tender is to bake it covered in a 400 degree oven for 1 hour after you brown it. Make sure the foil is wrapped TIGHTLY on the pan so all the moisture stays in. This works for pork chops as well. I usually put a tablespoon or two of water on a sprayed 9 x 13 glass baking dish. Put in the meat, and wrap with foil. Convection baking can overcook, so if you choose this option, either reduce the temperature or time a little bit.
For my round steak I slice it up and cook it in my instant pot for beef and broccoli. I use the sauté mode and brown them in oil then add my seasonings (1/2c beef broth, 1/2 c coconut aminos or soy sauce, 2Tbs honey and ginger) cook on high pressure for 12 min. Once done release pressure and mix 3Tbs water and 3Tbs corn starch and add into pot with steamed broccoli and stir until thickened. I like to serve it with rice.
You really inspire me to feed my family more homemade food!! We are on a super strict budget and it often feels like i cant afford good food for them... but you make it so simple!! And sourdough has been a game changer for me to be able to feed my family good gut food!!
Here’s a rather random but very specific video idea. Landscaping on the farm. We hope to have a few acres in the near future to begin our own homestead, and the mowing and weeding and such seems like it will be so tough to deal with. Going from a tiny yard to acreage seems like a big jump. Do y’all use a riding mower, do y’all edge, weed, do y’all let the animals graze everywhere to handle it for you? Many more questions could be answered!
Hi there pound your round steaks to help tenderize them. Pound both sides than dip and coat them. Quick fry than add carmalized onions and mushrooms make a gravy from drippings and pour over. Put into oven or even on stove top for 30 minutes. This should help.
Thank you for not doing your make up for every video. I seriously mean that in the nicest way. I'm not anti makeup but I rarely put it on bc I'm home all day. So it is refreshing to see a normal real face.
@@rachelschaeffer2579 I just mix 1-2 tablespoons of salt with water and put the roast in it and soak for a few hours or overnight. Water needs to be covering the roast as much as possible. You can get those 2 gallon bags and they work well for this or just a large bowl. Our roast were so dry before but not now.
We live in Montana and eat venison or elk probably 50% of the time. It's not my favorite, but sadly I am allergic to beef so it's a must. I have been using a marinade for about the last 10 or so years that makes all the difference in wild game taste. I just take about 1/8 cup olive oil and add it to a gallon ziploc or glass dish and add splashes of vinegar (AC or RW), worchershire, soy sauce, and lemon juice. I then add salt, pepper, garlic and onion powder and put the meat in and marinate for at least 2-3 hours (the longer the better really). I've cooked venison for people that say they hate wild game and they have never known the difference. Now that being said, we hunt for our venison here, and if you don't get a swift kill on your animal and it runs and you have to track it down you'll end up with really gamey tasting meat. Fear and pain cause chemicals to be released in the bloodstream that alters the way meat tastes, which is why all animals (beef/chickens/pigs) are hopefully quickly killed and processed. I know that part of it is not news to you Lisa, just thought I'd share, but I think you'd like the marinade if you're trying to eat up a bunch of wild game to make room! :)
I grew up on a beef farm with a father and 4 brothers who taught me to hunt. Venison can have a gammy taste but if you brine the meat or soak it in buttermilk (especially the roasts) and the marinate or dry rub the meat for 24 hrs prior to cooking it will melt in your mouth also try using the dripping and make a little gravy to drizzle over your plates....so decadent!
Hi Lisa I love your channel. Just wanted to share a tip to make the steaks more tender, use a meat tenderizer, the hammer looking took and pound them to break down some of the long meat fibers and to also make them thinner before you bread them to fry. I hope you try this & it helps. Much ❤️
I really enjoy your cook with me videos! This one really inspired me as I have been looking for more recipes that are cooked around whatever is coming out of the garden!!
you are so good at using vegetables....I don't even know what kohrabi is or is like at all. (Sadly my kids have never heard of it.) It is nice to see alternatives, I am not a broccoli fan AT ALL and that seems to be the "go to" for a lot of people.
I follow a similar method with my deer/elk roasts. I use peppercini peppers and onions and cook it in the instant pot. Then I put the meat and the liquid into my mixer with the whisk, I know it seems weird. It makes the most delicious shredded beef for sandwiches, tacos, basically anything. It is always a hit! My favorite way to serve is on a homemade version of weck rolls with horseradish.
Lisa, can I just say that you looked especially beautiful in this! Also, once again I’m inspired by your recipe combinations. I have to pick up some cilantro...
Much of our red meat is venison. Always cooking it with onions or onion powder helps with the gameyness (Not sure that is a word!) Also cooking deer roast all day in the crockpot with seasoning, onions, and a cup of H2O is wonderful. We then make a gravy out of the drippings. My Dad, a proud retired farmer, couldn't even tell the difference. He asked what cut it was that was so lean! He was pleasantly surprised with our answer!
Everything looks delicious! You remind me of my mother with we seven children. She did venison as well and then my parents always made deer jerky. That's been years ago and I never could get used to the taste of it. I sure do remember it however! Lots of stories of hunting! :-) Your bread look sooooooo good! Blessings
Yum Lisa! Every meal looked delicious. I cook all of our meals too! We have not had takeout or we have not gone out to eat since March! We haven’t even had Starbucks! I miss going out! Sending love from Boston!
Ive been getting my eggs and raw milk from FFTF and love them! I also got a few chicken shells a few weeks ago and just made broth this week... best broth ive ever had! Needless to say, when i heard they were doing a chicken sale, i jumped on it and ordered a LOT of chicken yesterday!
I just love these What You Ate In A Week! Even though I can't really apply most of it to my family (hubs is Vegan, son is Vegetarian and PICKY, and I eat anything, lol) I still absolutely love it and find some kind of inspo from each one! Thanks, Lisa! xoxo
I make Swiss steak with round steak. Cut it into smaller serving size pieces and cook with tomatoes and onions etc. in the slow cooker. I serve with rice. My husband and sons love the. The left overs make a good soup foundation.
For our round steaks we season with spices(garlic, salt, pepper, cumin, corriander), add a couple splashes of vinegar and cover in onions then cook medium low covered
Hi Lisa! Love this, but could you also please share homeschool tips and your philosophy? Will be super helpful since we are all homeschooling right now.
Check out her podcast she shares really great stories about her husband and his philosophy of homeschooling and incorporating their great grandparents stories!
Farmhouse on Boone can I just say that I love your podcasts too! I wish there was a way to comment on them like on RUclips! The one with Jamerrill Stewart was so awesome! You two are my absolute favorite you tubers! And so having the both of you together was incredible! My husband thought I was going nuts haha!
My mother-in-law takes venison, almost thawed out, slices it very thin and fries it. My dad would get all his venison made up into summer sausage at our local meat market. That was good too, but my husband's brother's wife has their venison ground up to make chili or homemade hamburger "helper" with egg noodles.
When we fry ours “cubed steak” , what we call it here in the southeast, I personally after frying will make up some brown gravy. The kind you would use on mashed potatoes for instance. Ok I will take all the steaks after they are fried and put them in a large skillet or baking sheet. If skillet place back on the stove and cover with gravy on low. If oven cover with gravy and let continue on low again. The meat will always get soft in the gravy. If the steaks are held together really well. You can bake them and not worry about frying them just bake. Then add gravy when they are almost done. Also does well in the crockpot same way.
I just remembered that mom would put meat in mushroom soup and bake it. My husband likes hamburger patties done that way, except I would fry out the grease first, then put the patties in a baking dish and cover with the mushroom soup and bake them for about a half hour on 350 degrees F. Can't do canned soup anymore -- too much sodium for my diet and mushrooms make my toes tingle.
I haven't enjoyed making venison roast either so I'm excited to try this new way! We planted swiss chard for the first time this year & we have been really enjoying it with salads!!
I suggest cooking the round steak in the instapot. I dredge it in flour and brown on both sides and cook. Sorry I can not give you a time because I cook in an old fashion pressure cooker.
Some winters we only have venison, though I share your take on it. I’ve found that using some balsamic or something tomato based helps to balance the wild flavour
Can i just recommend chicken salad using red grapes and either cucumber or capsicum (green bell peppers). It is so sweet and delicious xxloved these recipes. In palestine, where my ex husb is from, they fry all steaks like that, just do them super hot and fast
I love venison but don't have it anymore. Noone goes hunting that I know. I use to can my venison. It was a lot of work 50 yrs ago but it saved time when it came to making supper. Mary
I just have to tell you, after 6.5 years of veganism I developed some serious health problems and decided to leave it behind (yes, I “did it right”). It was so hard to get over the mental effects of being told so many things that were healing my body were bad for me, bad for the planet, and unethical to eat. Thankfully, a year and a half later, those mental struggles are almost gone. Your videos helped me SO much, you have no idea. I called them “food therapy”. I love content like this; thank you so much for making it.
Hi! Enjoying your videos😍. I'm Spanish and we used the cubed steaks all the time. Try marinating in the fridge with a splash of apple cider vinegar at least an hr prior to cooking. Of course also salt & pepper. Or pound it with a. Mallet cover with plastic wrap or a plastic baggy. All it is the meat has to break down before cooking.
Your children are so lucky to eat like this! These videos are my favoritee🥰🥰🥰
That opening shot where you just talk is just so beautiful!!
well thanks!
Right?! I said the same thing. 😍
your "what we eat in a week" videos are my favorite! Love watching your videos! :)
Glad you like them!
I watched your video! Very impressed! I also subscribed to your channel! Looking forward to seeing a lot of recipes!
Did you grow up learning these recipes and types of foods from your family or are your recipes/ideas your own? Your meals are so interesting to me because we never had this style of food growing up.
Thanks so much Lisa, my Grandparents would be proud of you and I am so greatful for your insight on how to live as they did, simple and wholesome:) Greeting from the U.K. P.S. Thanks for the Soughdough book too!
Growing up, my mom always made round steak dipped in egg and then flour, browned them- then, cooked them in her (old stove top type) pressure cooker. Very, very tender! She also threw in potato wedges and carrots and onions. We called it the wedding supper because 8 yr old me said it was better than the food we had at a recent wedding. LOL
A tip for the first recipe. In Germany we use as well egg and really really thin shredded white and really dry bread. As well you can do it twice: so egg, shredded white bread and then again (hope you understand)
We call that schnitzel and eat it usually with potatoe salad oder fries :)
For round steak, the trick to getting it tender is to bake it covered in a 400 degree oven for 1 hour after you brown it. Make sure the foil is wrapped TIGHTLY on the pan so all the moisture stays in. This works for pork chops as well. I usually put a tablespoon or two of water on a sprayed 9 x 13 glass baking dish. Put in the meat, and wrap with foil. Convection baking can overcook, so if you choose this option, either reduce the temperature or time a little bit.
Thanks for the fed for the farm tip!
Fed from the farm*
Soaking the deer roast in buttermilk overnight takes a lot of the gamey taste out and makes it super yummy!
These videos are just so soothing and relaxing (and inspiring) for me! I can watch them again and again!
Love these! Such lovely and simple meals you’re feeding your family.
it is such a joy to watch it. I'm directly motivated to make dinners for my family 😂
For my round steak I slice it up and cook it in my instant pot for beef and broccoli. I use the sauté mode and brown them in oil then add my seasonings (1/2c beef broth, 1/2 c coconut aminos or soy sauce, 2Tbs honey and ginger) cook on high pressure for 12 min. Once done release pressure and mix 3Tbs water and 3Tbs corn starch and add into pot with steamed broccoli and stir until thickened. I like to serve it with rice.
I was really surprised that you didn't peel the kholrabi! The peels are very fiberous and stringy.
You really inspire me to feed my family more homemade food!! We are on a super strict budget and it often feels like i cant afford good food for them... but you make it so simple!! And sourdough has been a game changer for me to be able to feed my family good gut food!!
Thanks so much for sharing with us what you eat! I watch these often! So appreciate to see the scale of cooking for the larger family too.
Here’s a rather random but very specific video idea. Landscaping on the farm. We hope to have a few acres in the near future to begin our own homestead, and the mowing and weeding and such seems like it will be so tough to deal with. Going from a tiny yard to acreage seems like a big jump. Do y’all use a riding mower, do y’all edge, weed, do y’all let the animals graze everywhere to handle it for you? Many more questions could be answered!
I highly recommend the cookbook Buck, Buck Moose for anything venison.
Hi there pound your round steaks to help tenderize them. Pound both sides than dip and coat them. Quick fry than add carmalized onions and mushrooms make a gravy from drippings and pour over. Put into oven or even on stove top for 30 minutes. This should help.
Thanks for the tip! I'm saving this for next time!
Kohlrabi burritos sound amazing
Love the freshness and authenticity of your video and lifestyle. Thank you for all the great inspirations.
You are so welcome!
🌸🌺💐 Love how you do things. Your such a cutie patootie!💐🌺🌸
Hi Lisa! I absolutely love these videos. Thanks for sharing!
I enjoy these videos even when they are repeat they still inspire me!
totally!
I love your sourdough book!! I’ve used it dozens of times and the recipes are all delicious!!
You’re so awesome! I love your channel and you’re so inspiring!! So much innovation to what you do and how you do it!
I like this format better than the one where you stood in front of the camara and talked between the recipies
Thank you Lisa for your recipes & your ebook on sourdough bread
Thank you for not doing your make up for every video. I seriously mean that in the nicest way. I'm not anti makeup but I rarely put it on bc I'm home all day. So it is refreshing to see a normal real face.
Thank you Lisa , I always enjoy these 🌸
I'm going to have to make some of these meals! These videos are great for when I sit down and make a meal plan! Thanks!
I started brining my venison roast for a few hours in salt water and it is a game changer. It's so tender and delicious.
No pun intended? 😂
How exactly do you do this? Please share!! 😊
@@rachelschaeffer2579 I just mix 1-2 tablespoons of salt with water and put the roast in it and soak for a few hours or overnight. Water needs to be covering the roast as much as possible. You can get those 2 gallon bags and they work well for this or just a large bowl. Our roast were so dry before but not now.
Yay been waiting for this, thanks Lisa can’t wait to watch it ☕️
We live in Montana and eat venison or elk probably 50% of the time. It's not my favorite, but sadly I am allergic to beef so it's a must. I have been using a marinade for about the last 10 or so years that makes all the difference in wild game taste. I just take about 1/8 cup olive oil and add it to a gallon ziploc or glass dish and add splashes of vinegar (AC or RW), worchershire, soy sauce, and lemon juice. I then add salt, pepper, garlic and onion powder and put the meat in and marinate for at least 2-3 hours (the longer the better really). I've cooked venison for people that say they hate wild game and they have never known the difference. Now that being said, we hunt for our venison here, and if you don't get a swift kill on your animal and it runs and you have to track it down you'll end up with really gamey tasting meat. Fear and pain cause chemicals to be released in the bloodstream that alters the way meat tastes, which is why all animals (beef/chickens/pigs) are hopefully quickly killed and processed. I know that part of it is not news to you Lisa, just thought I'd share, but I think you'd like the marinade if you're trying to eat up a bunch of wild game to make room! :)
I love these videos! Thanks for sharing! Hope y'all have a great weekend! :)
Thank you Lisa !!!!! Virtual kiss from Belgium
You inspired me daily!! Love these series :)
If you thicken the pan juices with flour or corn starch with any of your roasted meats you can make a delicious gravy. Your family will love it.
I grew up on a beef farm with a father and 4 brothers who taught me to hunt. Venison can have a gammy taste but if you brine the meat or soak it in buttermilk (especially the roasts) and the marinate or dry rub the meat for 24 hrs prior to cooking it will melt in your mouth also try using the dripping and make a little gravy to drizzle over your plates....so decadent!
Hi Lisa
I love your channel. Just wanted to share a tip to make the steaks more tender, use a meat tenderizer, the hammer looking took and pound them to break down some of the long meat fibers and to also make them thinner before you bread them to fry. I hope you try this & it helps. Much ❤️
I really enjoy your cook with me videos! This one really inspired me as I have been looking for more recipes that are cooked around whatever is coming out of the garden!!
I'm so glad!
you are so good at using vegetables....I don't even know what kohrabi is or is like at all. (Sadly my kids have never heard of it.) It is nice to see alternatives, I am not a broccoli fan AT ALL and that seems to be the "go to" for a lot of people.
I follow a similar method with my deer/elk roasts. I use peppercini peppers and onions and cook it in the instant pot. Then I put the meat and the liquid into my mixer with the whisk, I know it seems weird. It makes the most delicious shredded beef for sandwiches, tacos, basically anything. It is always a hit! My favorite way to serve is on a homemade version of weck rolls with horseradish.
I look forward to your videos , love all of them.
Lisa, can I just say that you looked especially beautiful in this! Also, once again I’m inspired by your recipe combinations. I have to pick up some cilantro...
Just clicked to get the sourdough book! Thanks for creating that. Also, please feed me lady because your food always looks delicious lol!!
Hi from NC thanks
Much of our red meat is venison. Always cooking it with onions or onion powder helps with the gameyness (Not sure that is a word!) Also cooking deer roast all day in the crockpot with seasoning, onions, and a cup of H2O is wonderful. We then make a gravy out of the drippings. My Dad, a proud retired farmer, couldn't even tell the difference. He asked what cut it was that was so lean! He was pleasantly surprised with our answer!
Everything looks delicious! You remind me of my mother with we seven children.
She did venison as well and then my parents always made deer jerky.
That's been years ago and I never could get used to the taste of it. I sure do remember it however! Lots of stories of hunting! :-)
Your bread look sooooooo good!
Blessings
Lisa, u gave me great ideas, thank u so much for sharing ur meals with us. I really enjoy watching ur videos💕😘👍🏻
Your an amazing wife &Mom!! I just found your channel your so motivational love your vibe.. I’m a mom of 5 as well ❤️❤️
I found you from Jamerill's community group. New subscriber. Will definitely work on getting through your content.
You will love her content.😊
Love these videos Lisa
My mom made the best round steak. She fried then in a cast iron skillet and would cover then after browning on both sides! Beyond delicious!
I forgot about my mom doing the exact same thing and using her cast iron skillet. She served fried potatoes with it.
Loved this. You’re amazing! 🙏🏼✝️♥️
Everything looked so delicious 😋 wonderful video as always.
Loved
I LOVE your old-timey dress and apron.
Love these videos. I throw some cheap round steak in crock pot with golden mushroom soup. DELICIOUS!
Yum Lisa! Every meal looked delicious. I cook all of our meals too! We have not had takeout or we have not gone out to eat since March! We haven’t even had Starbucks! I miss going out! Sending love from Boston!
I just printed your Soughdough Recipe booklet. Thank you. Stay safe and well. 🐨🐨🦘🦘
Lisa you could pound out your round steak thin, then cook them the same as you did making a schnitzel and it would then be tender enough.
Ive been getting my eggs and raw milk from FFTF and love them! I also got a few chicken shells a few weeks ago and just made broth this week... best broth ive ever had! Needless to say, when i heard they were doing a chicken sale, i jumped on it and ordered a LOT of chicken yesterday!
Always enjoy your videos!
I just love these What You Ate In A Week! Even though I can't really apply most of it to my family (hubs is Vegan, son is Vegetarian and PICKY, and I eat anything, lol) I still absolutely love it and find some kind of inspo from each one! Thanks, Lisa! xoxo
I make Swiss steak with round steak. Cut it into smaller serving size pieces and cook with tomatoes and onions etc. in the slow cooker. I serve with rice. My husband and sons love the. The left overs make a good soup foundation.
For our round steaks we season with spices(garlic, salt, pepper, cumin, corriander), add a couple splashes of vinegar and cover in onions then cook medium low covered
Deer meatloaf is incredible
Looks yummy! I am going to try your chicken southwest salad this week 😁
To tenderize your round beef, sprinkle baking soda and leave in a few hours, overnight is best. Then rinse and season as you usually do it.
Have you guys eaten the back straps yet on the deer? That's the only part I like!
Love this video and you so much! As always!
To tenderize tough meats i sprinkle braggs vinegar on the meat generously and let the meat sit for 30 min before cooking or overnight as time allows.
Hi Lisa! Love this, but could you also please share homeschool tips and your philosophy? Will be super helpful since we are all homeschooling right now.
Check out her podcast she shares really great stories about her husband and his philosophy of homeschooling and incorporating their great grandparents stories!
yes! i share so much more about homeschooling & such on the podcast
@@rachellebrooke4614 Great! Thanks!
Farmhouse on Boone can I just say that I love your podcasts too! I wish there was a way to comment on them like on RUclips! The one with Jamerrill Stewart was so awesome! You two are my absolute favorite you tubers! And so having the both of you together was incredible! My husband thought I was going nuts haha!
You are lucky to have the venison! It looked scrumptious!
Love your videos, you inspire me to cook!
My mother-in-law takes venison, almost thawed out, slices it very thin and fries it. My dad would get all his venison made up into summer sausage at our local meat market. That was good too, but my husband's brother's wife has their venison ground up to make chili or homemade hamburger "helper" with egg noodles.
When we fry ours “cubed steak” , what we call it here in the southeast, I personally after frying will make up some brown gravy. The kind you would use on mashed potatoes for instance. Ok I will take all the steaks after they are fried and put them in a large skillet or baking sheet. If skillet place back on the stove and cover with gravy on low. If oven cover with gravy and let continue on low again. The meat will always get soft in the gravy. If the steaks are held together really well. You can bake them and not worry about frying them just bake. Then add gravy when they are almost done. Also does well in the crockpot same way.
I just remembered that mom would put meat in mushroom soup and bake it. My husband likes hamburger patties done that way, except I would fry out the grease first, then put the patties in a baking dish and cover with the mushroom soup and bake them for about a half hour on 350 degrees F. Can't do canned soup anymore -- too much sodium for my diet and mushrooms make my toes tingle.
I haven't enjoyed making venison roast either so I'm excited to try this new way! We planted swiss chard for the first time this year & we have been really enjoying it with salads!!
I suggest cooking the round steak in the instapot. I dredge it in flour and brown on both sides and cook. Sorry I can not give you a time because I cook in an old fashion pressure cooker.
Fantastic meals Lisa!!! 👍🏻😁
Your food looked so appetizing, I would have loved to hear the ingredients that you used step by step.
Nice to watch, good ideas! 🍗🥘🥗🍲
We use to beat the steaks with the back of the knife from both sides, before eggs and flour.
Some winters we only have venison, though I share your take on it. I’ve found that using some balsamic or something tomato based helps to balance the wild flavour
YOU ALWAYS INSPIRE ME!
awe thank you!
Yummmmmm! Eincorn bread looked delicious)
Ive been noticing your beautiful wardrobe and wondering if you could give us a peek into your closet this summer ❤
Really great music in your video
The burritos look so good!
Thanks for sharing!
YUM LISA, I AM COMING OVER FOR SUPPER. I SHARED TO MY FB IN THE BURGH. ENJOY YOUR DAY
Oh, these are all soooo tasty! 😋
You must try making Swiss steak with those beef rounds. You stew them with peppers and onions in tomato sauce. There are recipes online.
Can i just recommend chicken salad using red grapes and either cucumber or capsicum (green bell peppers). It is so sweet and delicious xxloved these recipes. In palestine, where my ex husb is from, they fry all steaks like that, just do them super hot and fast
Hey Lisa! Great meals!
Random question ... where did you find your buffalo check top you are wearing in the intro?
I love venison but don't have it anymore. Noone goes hunting that I know.
I use to can my venison. It was a lot of work 50 yrs ago but it saved time when it came to making supper.
Mary