Lunch today was prepared by my favorite chef...my son Ed! On the menu was grilled backstraps wrapped in bacon, smothered with sauted onions, green peppers and fresh button mushrooms I picked from the front yard at the cabin. Add a long grain and wild rice pilaf and you have a meal fit for a king!
Ed marinated the backstraps overnight in milk. They were melt-in-your-mouth tender and delicious. This was the first meal from the big doe I shot yesterday morning. Looking forward to round steaks, butterflied loin chops, venison stew, and ground venison in burgers, chili, spaghetti, jerky, etc.
Sorry, I drooled on the keyboard a little bit there!