SC - recipe - Venison soup

[N. Winter]

The only venison I had was ground and I had pork on hand so I tried it. It 
was good.

Magdalena


>I gotta ask you..... why would pork be the substitution-of-choice for
>venison? My experience has been that beef or even lamb would be a choice
>before pork- the reason being that both are much leaner (and red meats),
>than pork.....
>
>
>Phlip
>
>Nolo disputare, volo somniare et contendere, et iterum somniare.
>
>phlip at morganco.net
>
>Philippa Farrour
>Caer Frig
>Southeastern Ohio
>
>"All things are poisons.  It is simply the dose that distinguishes between 
>a
>poison and a remedy." -Paracelsus
>
>"Oats -- a grain which in England sustains the horses, and in
>Scotland, the men." -- Johnson
>
>"It was pleasant to me to find that 'oats,' the 'food of horses,' were
>so much used as the food of the people in Johnson's own town." --
>Boswell
>
>"And where will you find such horses, and such men?" -- Anonymous
>
>
>============================================================================
>
>To be removed from the SCA-Cooks mailing list, please send a message to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
>============================================================================

______________________________________________________
Get Your Private, Free Email at http://www.hotmail.com