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    #16
    Originally posted by kfd82 View Post
    Brother Blake, that will be on the menu in the future for sure! Thanks.

    We already have them in the oven covered in a butter/wine sauce

    you need to serve the venison with my artichoke bread

    search for recipe in the TBH food section

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      #17
      Here's what we wound up with. Seared em then into the oven with butter and red wine.
      Took them out of the skillet and reduced the liquid left in the pan by half.
      Added some dejon mustard and made a thickish sauce.

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        #18
        Originally posted by kfd82 View Post
        Here's what we wound up with. Seared em then into the oven with butter and red wine.
        Took them out of the skillet and reduced the liquid left in the pan by half.
        Added some dejon mustard and made a thickish sauce.

        Yum

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          #19
          Originally posted by kfd82 View Post
          Here's what we wound up with. Seared em then into the oven with butter and red wine.
          Took them out of the skillet and reduced the liquid left in the pan by half.
          Added some dejon mustard and made a thickish sauce.

          T-Frank

          you cooked and ate dinner at T!nK*s house ??? nice dinnerware

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            #20
            Just out of interest, why do you cut the steaks accross the whole leg rather than separating the muscle groups so you have more tender rearward muscles and less tender front groups? Just a personal thing I guess, and OK, yes they look cool!

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              #21
              Man i realy need to thaw some deer meat and go to cook'n!

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                #22
                Originally posted by kfd82 View Post
                the help from this place is amazing!

                lol!!!

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                  #23
                  ttt

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                    #24
                    nicely done. did you make enough for the entire class?

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                      #25
                      Looks good!

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                        #26
                        Looks good Frank...Sure not many veggies on there....That must be lil Franks plate....

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                          #27
                          Originally posted by EnglishRedneck View Post
                          Just out of interest, why do you cut the steaks accross the whole leg rather than separating the muscle groups so you have more tender rearward muscles and less tender front groups? Just a personal thing I guess, and OK, yes they look cool!
                          Dont know, I told the processor I wanted steaks made out of the hind quarters and thats what I got.
                          Originally posted by extremehunter View Post
                          Looks good Frank...Sure not many veggies on there....That must be lil Franks plate....
                          Them potatoes are veggies, and the deer was a vegetarian, so I should be covered right?

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                            #28
                            Yum Yum I cant wait to get some more venison in the freezer, my family ate 3 deer in 4 months last year

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                              #29
                              Originally posted by dangerous dan View Post
                              Yum Yum I cant wait to get some more venison in the freezer, my family ate 3 deer in 4 months last year
                              Tryin to empty mine out. Had three deer and some exotics in there. Gettin close to refill time!

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