OscarTurner
New member
Enjoy your lunch Gbro!
I did those backstraps with a 24hr marinade of balsamic vinegar, olive oil and herbs and spices. Sauteed them with onion, garlic and red peppers. Deglazed the pan with broth and reduced to a thick sauce. Plated with blue-cheese crumbles and pan sauce drizzled on top.
Tonight is taco night with ground venison from the button-buck in the top picture.
Next week I may venture into a rabbit or squirrel Brunswick stew, unless I don't get out this weekend.
I did those backstraps with a 24hr marinade of balsamic vinegar, olive oil and herbs and spices. Sauteed them with onion, garlic and red peppers. Deglazed the pan with broth and reduced to a thick sauce. Plated with blue-cheese crumbles and pan sauce drizzled on top.
Tonight is taco night with ground venison from the button-buck in the top picture.
Next week I may venture into a rabbit or squirrel Brunswick stew, unless I don't get out this weekend.