Friday, November 21, 2014

Venison sukiyaki

Chris brought over some venison from a deer he harvested last week, and we're making Wisconsin-style sukiyaki for dinner.

Venison, carrots, cabbage, tofu, daikon, bean sprouts, mushrooms, leeks, shallots, and scallions coked in a soy sauce-based broth and dipped in raw egg (or not, if you're Sam).


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