oonighttrain
Member
I just got my first Georgia buck back from the processor.. wondering what some of your favorite recipes for venison are..
post em up!!
post em up!!
This man knows what he’s doing.Grilled backstrap with salt and pepper and sometimes finished with a bourbon glaze. I leave the backstraps in 6-8 inch sections; salt, pepper, olive oil then high heat sear over a charcoal fire with pecan wood. Sear about 2-3 minutes each side until internal temp of 120, if glazing I start basting around 115. Then pull off and rest about 5 minutes and enjoy!
And this right here!Paymasters Outdoor Cafe........