Last one i aged in the fridge for 6 days. Trimmed away all the exterior that changed (not sure what you'd call that portion). Trimmed/cut into 3 whole pieces, then toss it on the skillet with butter and garlic. Turned out amazing.
X
-
Originally posted by SaltwaterSlick View PostHey wise ***, have you EVER posted ANYTHING of value or contributory to this forum? Let me answer that for you. NO!
BTW. I like to cut all the white valves out slice thin and then lightly beer batter it and fry. Dip it in white gravy. Great for an appetizer.Last edited by Hunting4fun; 12-16-2020, 07:00 PM.
Comment
-
Originally posted by Artemiz View PostMeatEater's got an interesting whisky butter recipe I want to try.
Celebrate your next successful hunt with a memorable meal that is easy and delicious. With just a handful of ingredients, you can serve a meal that’ll make you wish ungulates had more than one heart. Here at MeatEater, we believe that heart is the perfect cut to enjoy after a pack out. You don’t...
Comment
-
Originally posted by mikeyb_23 View PostI sliced some up about pinky finger size, marinated it in alegro for a day. Then sauteed some onions on a sizzling griddle, chunked on the grassy for maybe a minute. The it on a tortilla and wemt to town on it. It was better than the tenderloin I had from the same deer.
Sent from my SM-G950U using Tapatalk
Comment
Comment