Assuming you eat and/or prepare red meat in your home . . . have you ever been grossed out by the blood? The first time I prepared venison, I just about barfed.
Give red meat a milk bath.Soak the meat in a dish of milk overnight, in the refrigerator. It doesn't matter what type of milk. I use skim.
I can't explain the chemistry, but the milk will be pink the morning, and the meat will taste much less "gamey."
|(Ewww. But better, right?)|
Works For Me Wednesday @ We Are THAT Family
Frugal Friday @ Life As Mom (because learning to prepare what you've got is frugal, right?)