Supper today
I has been so cool up here in Canada that I still had one skinned doe hanging in the garage. Just butchered it this afternoon while the BBQ was getting hot. Cut upa backstrap in 2 inch thick pieces, marinated them in fresh garlic, onion, and Bullseye BBQ sause. Also finished them off with a little Montreal steak spice. Put them on the hot Q for a quick seer. The smell had the neighbours hanging over the fence. Baked potatoes, BBQ'ed carrots and onions with a choc. fondue for desert. And my buddies wonder why my wife doesn't mind me going hunting. Go figure!!!!
|
