Wild Venison Suggestions???
Sounds like a tasty recipe! So future readers are clear, the backstrap is above the ribs, full length of the deer, the tenderloin is below the ribs near the hindquarters. Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude