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Making Homemade Pie Crust in Bulk

Making pie crust in bulk allows you to freeze enough balls of dough to last the whole year for fruit pies, pot pies, quiches and more! Save time and money by making 20 crusts at a time. Here's a step-by-step photo tutorial!

For better venison, hang the deer before processing. Leave the skin on to prevent dehydration and to keep the meat clean. A handy way to hang the carcass and also remove scent glands. Hang the deer to drain blood and cool to 50 degrees F within six hours of harvest. Freezing the venison more quickly will result in tougher meat.

Venison cuts illustrated. Cooking from Wild to Mild: a good intro and tips to cooking elk and venison.

Best Homemade Venison Brat Recipe, I'm pinning on this board because lots of my survival friends are hunters and are always looking for good and different recipes - next deer my son gets - we will try this brat recipe!