Welcome to the new PGCA Forum! As well, since it
is new - please read the following:
This is a new forum - so you must REGISTER to this Forum before posting;
If you are not a PGCA Member, we do not allow posts selling, offering or brokering firearms and/or parts; and You MUST REGISTER your REAL FIRST and LAST NAME as your login name.
To register: Click here..................
If you are registered to the forum and keep getting logged
out: Please
Click Here...
Welcome & enjoy!
To read the Posts, Messages & Threads in the PGCA Forum, you must be REGISTERED and LOGGED INTO your account! To Register, as a New User please see the Registration Link Above. If you are registered, but not Logged In, please Log in with your account Username and Password found on this page to the top right.
Braised venison shanks. 4 hours at 300 degrees. Ingredients include red wine, beef paste, stock, tomato paste, carrots, celery, onions and garlic. Given a deer usually has four legs one deer will heartily feed 4 men as this is very filling and rich.
__________________ Nothing ruins your Friday like finding out it's only Tuesday
The Following 4 Users Say Thank You to Andrew Sacco For Your Post:
Don't throw them shanks out!!
Threaded Mode