Mike da Carpenter Posted January 9 Share Posted January 9 Season the meat and seared in a HOT cast iron skillet with olive oil and butter for 6-1/2 minutes per side, then removed to rest for 10 minutes while the asparagus cooks in the oven. Once removed from the skillet, add in about 1 cup of red wine to deglaze the skillet and stir it around to loosen the bits. Make yourself a plate and spoon some glaze on top of the meat. The boys absolutely loved it and the clean up was a breeze. Link to post Share on other sites
Upland_Hunter Posted January 10 Share Posted January 10 I am getting hungry!! Link to post Share on other sites
Mike da Carpenter Posted January 10 Author Share Posted January 10 59 minutes ago, Upland_Hunter said: I am getting hungry!! Thanks to the boys, we can do this 7 more times if we choose. After the last one, I’m already choosing to do so. Link to post Share on other sites
Upland_Hunter Posted January 11 Share Posted January 11 6 minutes ago, Mike da Carpenter said: Thanks to the boys, we can do this 7 more times if we choose. After the last one, I’m already choosing to do so. I am going to try the recipe with some of the venison that i harvested this year here in PA!! Looks good!! Link to post Share on other sites
Brad Eden Posted January 13 Share Posted January 13 That’s looks outstanding. Nothing better than backstrap loin. Link to post Share on other sites
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