Thread: just Varminting - how far was your longest shot on your last walk

Originally Posted by GWH

Brining it sucks all the blood back into the bones somehow. I think it can also help add moisture.

I normally always cook it long and slow in a stock anyway, braising basically. Brown each piece in hot pan first then a few hours low and slow in the oven in a stock I make with lots of tasty stuff in it.

Sent from my SM-G930P using Tapatalk

Cool. Cheers, never tried that....normally just wrap in streaky bacon and whack em in the slow cooker