Venison Tenderloin Medallions with sauteed green beans and Irish colcannon are on the menu for this evening. What are your favorite recipes for medallions?
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Ain't never had a medallion, what part of the deer is that?Originally posted by T Ord View PostIt's not the size of the dog, in the fight. It's the size of the fight, in the dog.
No guts, no glory. All pain, and fury. -
Butterfly cut, salt, pepper, garlic, oil/butter, quickly seared, pink on the inside.Comment
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A slice of backstrap/tenderloin about half of an inch or a little moreOriginally posted by HeavyHauler View PostGive a man a match, & he'll be warm for 20 seconds. But toss that man a white phosphorus grenade and he'll be warm for the rest of his life.Comment
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Why not just eat the whole thing, instead of a tiny snack?Originally posted by bladesmith View PostIt's not the size of the dog, in the fight. It's the size of the fight, in the dog.
No guts, no glory. All pain, and fury.Comment
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I fried them in a cast iron skillet, seasoned with salt and pepper. I topped them with a simple blueberry sauce that complimented the colcannon. We enjoyed it.Comment
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It's not the size of the dog, in the fight. It's the size of the fight, in the dog.
No guts, no glory. All pain, and fury.Comment
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Egads, you uncouth Canuk! A sauce made from blueberries, shallots, thyme, and a little sugar.Originally posted by HeavyHauler View PostComment
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So kind of like jam, almost?Originally posted by T Ord View Post
Where's the gravy, and why isn't it on the venison?
And potatoes, where are they?
You should post photos of the meals you make, I'd like to see them. Some of them sound good.
It's not the size of the dog, in the fight. It's the size of the fight, in the dog.
No guts, no glory. All pain, and fury.Comment
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I posted pics waaay back. I paneed them and served them during a saints game. Glad i pit 3 on the side for me! Fuclers at my house ate 3(?) straps worth in minutes. Greedy little fuckers forgot the food on their plate and just kept.grabbing."I wasn't meant to be a soldier. I was a cheese maker. I MADE FUCKING CHEESE!"Comment
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cook the fillet as one, slice just before serving. bearnaise sauce. always. and chuck the beans. yuck. Some nice home-made kumara chips and a salad maybe? with the little button tomatoes.Originally posted by T Ord View PostComment
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