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<blockquote data-quote="DammitJanet" data-source="post: 488703" data-attributes="member: 1514"><p>Brisket is it! Yes. Thats what we need to add the fat back into deer meat for ground meat. You have to have fat for it to hold together. Deer has almost no fat and finding straight beef fat is almost impossible because there arent any butcher shops around anymore. </p><p></p><p>I do like baked or broiled fish but frying is what happens the most here. Tony just got a new deep fryer for his birthday in September. I do love the sweet potatoes tho...normally baked out on the grill though.</p></blockquote><p></p>
[QUOTE="DammitJanet, post: 488703, member: 1514"] Brisket is it! Yes. Thats what we need to add the fat back into deer meat for ground meat. You have to have fat for it to hold together. Deer has almost no fat and finding straight beef fat is almost impossible because there arent any butcher shops around anymore. I do like baked or broiled fish but frying is what happens the most here. Tony just got a new deep fryer for his birthday in September. I do love the sweet potatoes tho...normally baked out on the grill though. [/QUOTE]
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