Man oh man. I just got up from the table after a feed of fresh venison loin chops and were they good. Today I went to the butchers and picked up the meat from the buck my son took on Oct. 1. It had been hanging for 10 days and was cut on Monday, so it was well taken care of. Slathered them in Ranch salad dressing and waved them across the hot grill before consuming them with a bottle of Two Oceans red wine (South Africa, $8.95 / bottle), and some grilled carrots, what a meal. I swear there is no better beef on the planet than this. Almonds and pears for dessert. I'm in heaven, or, maybe it's the wine.
As yet, I have not shot a thing.
Maple
Fresh off the Grill
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Mmmmmmm.... sounds delish!
If you enjoy venison, do you ever notice when you go back to cooking beef is kind of smells like manure? It always amazed me how some people could refuse to eat venison but have no problem with a tough, stinky old piece of cow.
If you enjoy venison, do you ever notice when you go back to cooking beef is kind of smells like manure? It always amazed me how some people could refuse to eat venison but have no problem with a tough, stinky old piece of cow.
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"Team DryFire"
Vixen, Micro 315, HHA Optimizer, Boo & VixenMaster strings, Munch Mounts, Dr. Stirrup accessories.
Sent from a mobile device - So spelling and grammar may be questionable!
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"Team DryFire"
Vixen, Micro 315, HHA Optimizer, Boo & VixenMaster strings, Munch Mounts, Dr. Stirrup accessories.
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