looking for something new besides throwing them on pit? thanks
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deer innerloins?
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Originally posted by McClain View PostQuick hot seat on all sides, remove from skillet and add butter until melted and then deglaze with Jack Daniels. Slice tenderloins into 1/2 to 1” medallions, place back into skillet with demi-glace only until reheated and serve immediately. Salt/pepper to taste. Darn good eats!
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Originally posted by Jcjohnson View PostI don’t think it gets any better than kosher salt, fresh ground pepper and olive oil seared in a super hot cast iron skillet till medium rare. It’s the best venison cut there is no need to do too much too it
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