There's a whole bunch of deerbthat are going to die tomorrow morning.

Opening day of firearm deer season.


"It's like Christmas - with guns".  Remnar Soady - Escanaba in da Moonlight.



I have 2 buck and 4 doe tags..


Time to fill the freezer.

No toe dags?

You know, I just have to:

Deer are for eating.

Cartoons are for entertainment.

My 2nd granddaughter (13) on Halloween this year with the woman who taught her how to hunt (not her mother).  Not sure if they were successful on that day or not.

(November 14, 2020 at 11:50 am)onlinebiker Wrote: Deer are for eating.

Damned right they are. I make a pretty mean grilled venison tenderloin with horseradish sauce.

Boru

(November 14, 2020 at 1:38 pm)BrianSoddingBoru4 Wrote:

(November 14, 2020 at 11:50 am)onlinebiker Wrote: Deer are for eating.

Damned right they are. I make a pretty mean grilled venison tenderloin with horseradish sauce.

Boru

My favorite is to marinate backstrap (fillet mignon) in sweet red wine, basil, garlic and onion overnight. Bake at 350f immersed in marinade for 3 hours covered - then uncovered - turning every 10 minutes till marinade is gone. The meat turns black on the outside and is so tender will cut with a spoon....

(November 14, 2020 at 1:38 pm)BrianSoddingBoru4 Wrote:

(November 14, 2020 at 11:50 am)onlinebiker Wrote: Deer are for eating.

Damned right they are. I make a pretty mean grilled venison tenderloin with horseradish sauce.

Boru

Dammit.

Now I want something with horseradish.

(November 14, 2020 at 1:47 pm)onlinebiker Wrote:

(November 14, 2020 at 1:38 pm)BrianSoddingBoru4 Wrote: Damned right they are. I make a pretty mean grilled venison tenderloin with horseradish sauce.

Boru

My favorite is to marinate backstrap (fillet mignon) in sweet red wine, basil, garlic and onion overnight. Bake at 350f immersed in marinade for 3 hours covered - then uncovered - turning every 10 minutes till marinade is gone. The meat turns black on the outside and is so tender will cut with a spoon....

I marinate a whole loin (usually about 2lbs) overnight  in apple vinegar, garlic, onion and thyme, then grill it for an outside crust and char marks and finish it off in the oven with the rest of the marinade to medium well. The horseradish sauce is just heavy cream, ground horseradish, and the reduced marinade, heated through.

Boru

This is making me hungry for venison, which I haven't had in years. But it is stupid expensive here in California. I'm seeing ground venison for $12 a pound.