[Sca-cooks] my hot water:recipe question

[johnna holloway]

You might try it with a lean beef for testing purposes first.
I'd watch the heat on the initial cooking for the meat. 1 1/2-2
hours seems long unless that is barely simmering the entire
time. Size of the pieces and cut will matter.

Johnnae

Angie Malone wrote:

>  here's the recipe, and my question is, has anyone else done this
> recipe.  snipped
>
>      Title: Sweet and Sour Civet of Venison
>   Categories: Game, Meats, Medieval
>