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Old 01-10-2017, 01:58 PM
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Champlain Islander
Dominant Buck
 
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Join Date: Dec 2004
Location: On an Island in Vermont
Posts: 22,438
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Properly killed and processed wild game is the best. I like my back straps about 3/4 inch warm to the room, seasoned and seared in a cast iron skillet on high. When the blood comes out the top flip over and throw a small cup of wine over it, put on a cover and remove the heat. Comes out an incredible medium rare every time. If anyone wouldn't like that they have to be nuts. In fact I can hear the fan coming on in the kitchen which means that skillet is about to get hot. I do the dishes...she does the cooking
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