Started off with a good breakfast with some of that good pheasant bread. Got a double yolk egg. Made some Mustang Grape Jelly also. Last time I harvested I just froze 2 cups of juice in vacuum bags so can just make a couple jars at a time.
Was planning on making this a few weeks ago than decided on corned beef. I used some of my Mustang Grape Vinegar I had made in marinade. Mustang grapes have a different flavor to them. No good to just eat them but make great jelly. This is what I been using for marinade: Marinade Man that roast came out purple from that mustang grape vinegar. I started Monday putting frozen roast in than took out Saturday morning.
Covered roast to about half way with marinade and baked for 3 hours at 350. Nice and tender. Made ginger snap gravy. Red Cabbage came out very good. Thanks B Burlymanchef . I did add a little balsamic vinegar. Made an attempt at some Brötchen rolls. Came out pretty dense. This the first time roast really had that strong sauerbraten taste. Might of been that vinegar I used. Probably could of gone with one or two less days in marinade but it was good.
Was planning on making this a few weeks ago than decided on corned beef. I used some of my Mustang Grape Vinegar I had made in marinade. Mustang grapes have a different flavor to them. No good to just eat them but make great jelly. This is what I been using for marinade: Marinade Man that roast came out purple from that mustang grape vinegar. I started Monday putting frozen roast in than took out Saturday morning.
Covered roast to about half way with marinade and baked for 3 hours at 350. Nice and tender. Made ginger snap gravy. Red Cabbage came out very good. Thanks B Burlymanchef . I did add a little balsamic vinegar. Made an attempt at some Brötchen rolls. Came out pretty dense. This the first time roast really had that strong sauerbraten taste. Might of been that vinegar I used. Probably could of gone with one or two less days in marinade but it was good.
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