M Rives wrote:
Burgers for the grill won't work unless you add some fat or pork. It's so lean it will fall apart otherwise. We pan fry venison patties in butter and melt cheese on top. Add salsa if desired.
E Sager wrote:I'll put another shout out for pickled eggs. You can get pretty creative with different spices. We make a sichuan / korean pepper flake combo that is amazing. Another thing you can do is make egg noodles and then dry them out for storage.
Timothy Norton wrote:Generally, I keep eggs either on the countertop or by refrigeration. I'm handing out eggs to family members and don't usually have a glut that needs long term storage.