One with pepperoncini and cream cheese and the other with sun dried maters and cream cheese. A sprinkle of Everglades original and voila....IMG_2169.JPGIMG_2171.JPGIMG_2172.JPG
One with pepperoncini and cream cheese and the other with sun dried maters and cream cheese. A sprinkle of Everglades original and voila....IMG_2169.JPGIMG_2171.JPGIMG_2172.JPG
yes sir
golf clap
"Check your premise." Dr. Hugh Akston
It really is both southern and beautiful but I'm really of the opinion that a venison tenderloin doesn't need bacon.
Ephesians 2 : 8-9
Charles Barkley: Nobody doesn't like meat.
Gotta do something different when you kill an ass of deer . Looks damn good to me . I can always eat stuff less done .
I used to drink like a fish and run like a dog
Done a whole lotta shit not permitted by law
People call me the Picasso of painting the town
I agree rebel you gotta change things up now and then. I tad too done but I can deal with that....it was a quick Tuesday night meal. Got plenty more backstrap, maybe y'all "chefs" can point me in the right direction on the next one!!
I didn't intend to post these but had them on my phone because I sent them to my daughter to show her what she was missing. This a half of a loin but not a backstrap. I used to chop up the Rosemary and coat the meat but I think I get as much flavor doing it this way and just throwing the sprig away after cooking.
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Ephesians 2 : 8-9
Charles Barkley: Nobody doesn't like meat.
Looks good rubber. I typically refer to the outer loin as backstrap and the inner as tenderloins
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