First deer hunt in 25 years - Pressure's on.

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.
 
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