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Simple venison loin...


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Mike da Carpenter

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.

 

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Mike da Carpenter
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.

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Upland_Hunter
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!!

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Brad Eden

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That’s looks outstanding. Nothing better than backstrap loin. 

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