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Post by callmaker60 on Sept 29, 2011 15:17:46 GMT -4
For the loin and steaks, i pan fry with some butter and olive oil, then remove from pan and deglaze the pan with some good red wind and butter, reduce until it is slightly thick, then pour over meat, some with some mushrooms and or onions, hard to beat it.
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Post by huntereddie on Sept 29, 2011 23:53:34 GMT -4
For the steaks I just make plain ol' Swiss Steak w/onions, peppers and tomatoes canned from the garden. Backstraps and tenderloin makes jerky. I know it's heresy but that's what I do. The rest gets ground up for the gun clubs annual feed.MMMM,BOY!!!
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