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Tiger Meat Recipe

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This recipe for Tiger Meat, by , is from Mack - Eastman, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Charlie Mack
Added: Friday, May 07, 2010

Category:

Ingredients:
2 1/2 lbs 100% lean ground round
1/4 t. garlic powder or 1 lg clove garlic
1 med onion, chopped
1/2 t. dry mustard or 1 t. prepared mustard
2 t. black pepper
1 t. Lawreys salt
1 t. table salt
1 t. sugar
1 T. horseradish
1 1/2 T. Worcestershire sauce
4 T. Louisiana Hot Sauce
Option:
1/8 to 1/4 t. cayenne pepper (to kick it up a notch)

Directions:
Mix all ingredients, chill, let stand overnight or at least a few hours to allow flavors to mingle. Serve with crackers of melba toast.
Note: Always grind your own round muscle. Never use ground beef from the grocer nor ask them to grind your round for you. Reason: Some risk of harmful e-coli in ground beef or on the grinders used by the grocer.

Number Of Servings:
N/A
Preparation Time:
1/2 hour
Personal Notes:
This recipe is a work in progress, go ahead and adjust the seasoning to suit your taste.

 

 

 

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