I butchered the first doe of the season today. I cubed the loin and browned it in olive oil with onions and 1 pound of ground pork. I then added two large cans of cream of mushroom soup and 10 ounces heavy cream. Next I'll thin slice 6 baking potato's in the salad-master. Add 6 tablespoons of dales seasoning, mix the whole works together and bake for two hours at 300 degrees. I usually put black olives in it but I'm out.