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  Venison head cheese
 
Yield: 1 Servings
Hea
 
1/2 c Salt      1 ga Water For each 3 lbs meat:
1 tb Salt      1 ts Pepper
1 tb Onion flakes      1 tb Red and green pepper flakes
1 ts Allspice      1/2 ts Ground cloves
 Clean the head by removing the eyes ears brains and all the skin. Trim off all the fat. Cut head into pieces and soak in brine made of 1/2 cup salt added to one gallon of water for at least 6 hours. This will draw out the blood. Drain the pieces and rince thoroughly in clean water. Place in a large pot add meat trimmings cover with hot water bring to a boil then reduce heat and simmer until the meat can be removed from the bone. Trim the meat from the bones and chop. Weigh the meat. Strain the broth then let it boil down until you have 4 cups broth for each 3 pounds meat. Add the meat to the broth with the seasonings. Heat the mixture simmer 15 minutes. Pour into bread pans cover and chill til firm. For a firmer jelly add 1 ts gelatin softened in 1 tb for each 2 cups of liquid. From "Northern Cookbook by Indian and Northern Affairs Canada" Posted by: Jim Weller

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