I live near a fantastic butcher shop. This weekend we splurged and got short ribs, I braised them and they literally fell off the bone. It’s the kind of butcher shop where you might get questioned about how you’re preparing each cut. The owner looked satisfied when I said I was braising them, he also informed me that venison would be back in stock next week-yum!
It was so tender you could cut it with a spoon!
I also made clam chowder. I’m always refining my recipes, this batch turned out better than my previous recipe because I used more clams, more clam juice, more vegetables, and a different heavy cream to milk ratio.