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Tenderloins For Dinner Tonight!


Tarhunt

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Looks Amazing! I received a Sous Vide Cooker for Christmas. Can't wait to try it on venison loin. Tonight I made Venison Bolognese with Cavatelli. It was restaurant quality. Had it with a Peimonte Rosso Barbera. I'm wishing the entire NJW&W Family a Very Happy and Healthy New Year. Weather for Monday is good. Let's get back in the stand for Winter Bow as well as Permit Shotgun and ML.

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10 minutes ago, estimator said:

Looks Amazing! I received a Sous Vide Cooker for Christmas. Can't wait to try it on venison loin. Tonight I made Venison Bolognese with Cavatelli. It was restaurant quality. Had it with a Peimonte Rosso Barbera. I'm wishing the entire NJW&W Family a Very Happy and Healthy New Year. Weather for Monday is good. Let's get back in the stand for Winter Bow as well as Permit Shotgun and ML.

I use my Sous Vide on all of my steaks. I've even made mashed potatoes in it. 

"The Nation Which Forgets Its Defenders, Will Itself Be Forgotten".

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Best part of the deer, I wonder how many of the new guys don't know how to take the tender loins out and just waste them?

HONOR THE FALLEN
https://thefallen.militarytimes.com/
Over the years the US has sent many of its fine young men & women into great peril to fight for freedom beyond our borders. The only amount of land we have ever asked for in return, is enough to bury those that did not return. COLIN POWELL

 

 

 

 

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27 minutes ago, Lunatic said:

They are great but I prefer backstraps 

I take the back straps and butterfly cut them and marinate then cook on the grill, just a quick cook and pink inside. Mmmmmm good

HONOR THE FALLEN
https://thefallen.militarytimes.com/
Over the years the US has sent many of its fine young men & women into great peril to fight for freedom beyond our borders. The only amount of land we have ever asked for in return, is enough to bury those that did not return. COLIN POWELL

 

 

 

 

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