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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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Cut the Venison into bite size pieces and brown in skillet with a little oil of choice. We use Bacon fat. Mix the rest of the ingredients and add to the meat in a cast iron pot. Bring up to a boil and reduce heat and simmer for one and a half to two hours or till done. Adding water or Wine as needed. This goes very good over Broad Noodles.