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	<title>Better Gardens than Home &#187; Venison</title>
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		<title>Cooking-Venison Sauerbraten</title>
		<link>http://bettergardensthanhome.com/index.php/2010/01/cooking-venison-sauerbraten/</link>
		<comments>http://bettergardensthanhome.com/index.php/2010/01/cooking-venison-sauerbraten/#comments</comments>
		<pubDate>Mon, 04 Jan 2010 13:10:45 +0000</pubDate>
		<dc:creator>Gramma Greenjeans</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Venison]]></category>
		<category><![CDATA[front leg roast]]></category>
		<category><![CDATA[marinade]]></category>
		<category><![CDATA[sauerbraten]]></category>
		<category><![CDATA[venison]]></category>

		<guid isPermaLink="false">http://bettergardensthanhome.com/?p=904</guid>
		<description><![CDATA[It&#8217;s cold.  I want comfort food.
In this house, comfort food doesn&#8217;t have to be pretty.  This isn&#8217;t.  But it does have to be warm, stick-to-your-ribs style delicious.  Sauerbraten fits that description.
Sauerbraten is definitely not a last-minute meal.  The meat has to marinate at least 2 or 3 days (mine went almost a week with no [...]]]></description>
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		<title>Cooking-Venison Tenderloins</title>
		<link>http://bettergardensthanhome.com/index.php/2009/12/cooking-venison-tenderloins/</link>
		<comments>http://bettergardensthanhome.com/index.php/2009/12/cooking-venison-tenderloins/#comments</comments>
		<pubDate>Sat, 19 Dec 2009 11:00:53 +0000</pubDate>
		<dc:creator>Gramma Greenjeans</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Venison]]></category>
		<category><![CDATA[elderberries]]></category>
		<category><![CDATA[filet mignons]]></category>
		<category><![CDATA[jam]]></category>
		<category><![CDATA[pepper-crusted]]></category>
		<category><![CDATA[tenderloins]]></category>
		<category><![CDATA[venison]]></category>

		<guid isPermaLink="false">http://bettergardensthanhome.com/?p=902</guid>
		<description><![CDATA[Our favorite way to cook our venison tenderloin filets is to crust them with pepper, sear and serve with a tart, fruity sauce.
First, mellow out the pepper.  Put some olive oil in a small heavy saute pan and add coarsely ground black peppercorns (or smashed with a hammer if you don&#8217;t have a grinder &#8211; [...]]]></description>
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		<title>Putting Up-Venison Tenderloins</title>
		<link>http://bettergardensthanhome.com/index.php/2009/12/putting-up-venison-tenderloins/</link>
		<comments>http://bettergardensthanhome.com/index.php/2009/12/putting-up-venison-tenderloins/#comments</comments>
		<pubDate>Fri, 18 Dec 2009 16:56:37 +0000</pubDate>
		<dc:creator>Gramma Greenjeans</dc:creator>
				<category><![CDATA[Canning & Preserving]]></category>
		<category><![CDATA[Venison]]></category>
		<category><![CDATA[freezing]]></category>
		<category><![CDATA[mignons]]></category>
		<category><![CDATA[pepper-crusted]]></category>
		<category><![CDATA[tenderloins]]></category>
		<category><![CDATA[venison]]></category>

		<guid isPermaLink="false">http://bettergardensthanhome.com/?p=877</guid>
		<description><![CDATA[&#8216;Tis the season&#8230;for venison.
For those who think venison is icky or gamy, it&#8217;s probably because:
A. It&#8217;s meat from an old buck in the middle of the rut (you know, the ones with the big trophy-sized rack on their head), or
B.  It wasn&#8217;t field dressed properly, or
C.  It wasn&#8217;t cooked properly.
In our opinion, venison is some [...]]]></description>
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