chef#1

BEER MARINADE

2 12 OZ BOTTLES OF YOUR FAVORITE BEER (3 IF YOU WANT ONE)
1/2 CUP CHOPPED BASIL(FRESH
1/3 CUP DRIED TARRAGON
2 TBLS DRIED THYME
1/4 CUP CHOPPED SHALLOTS
6 CLOVES CHOPPED GARLIC
1 TBL KOSHER SALT
1 TBL CRACKED BLACK PEPPER
1 CUP OLIVE OIL


COMBINE ALL INGREDIENTS IN A BOWL. ADD OIL LAST A SMALL AMOUNT AT A TIME. RESERVE .

STEAK ; 4 - 12 TO 16 OUNCES EA.

I LIKE TO CUT LOIN(BACK STRAP) STEAKS. THEY SEEM TO WORK THE BEST FOR THIS DISH.

PLACE STEAKS INTO A LARGE ZIP LOCK BAG. POUR MARINADE OVER MEAT AND CLOSE BAG. LET STEAKS MARINATE FOR 24 HOURS.

REMOVE STEAKS FROM MARINADE. BRING MARINADE TO BOIL FOR 2 MIN.

FOR GRILLING- BRUSH STEAKS WITH VEGTABLE OIL AND GRILL TO DESIRED DONENESS. TURN OFTEN AND BASTE WITH WARM MARINADE WHILE COOKING

FOR INDOOR COOKING- PRE-HEAT BROILER. ARRANGE STEAKS ON A FOIL LINES BAKING SHEET. COOK TO DESIRED DONENESS TURNING OFTEN AND BASTING OFTEN WITH WARM MARINADE.


TUMBLEWEED ONIONS
1 TBL CAYANNE PEPPER
1 TSP THYME
1 TSP OREGANO
1 TSP WHITE PEPPER
1 TSP BLACK PEPPER
1 TBL GARLIC POWDER
1 1/2 CUPS ALL PURPOSE FLOUR
1 EXTRA LARGE ONION SLICED THINLY INTO RINGS
1 1/2 CUPS MILK
3 CUPS PEANUT OIL

COMBINE SPICES WITH FLOUR IN A PAPER BAG. SOAK ONION RINGS IN MILK FOR 10 MINUITES. DRAIN AND TOSS IN SEASONED FLOUR.

HEAT OIL AND DEEP FRY ONIONS UNTIL GOLDEN BROWN(5 MIN)

REMOVE FROM OIL AND DRAIN.

SERVE WITH STEAKS AND EAT WELL. MABE GET ANOTHER BEER AFTER ALL THIS WORK

HUNT ON HUNT HARD EAT WELL

Tree climber

Both sounds great,I will have to try them.

I am not a hunter I am a whitetail population reduction specialest

remember keep your back to the sun, your knife sharp, and your powder dry.

JUSTINL

Yum!

Ok Chef - how about one for venison chops!

&quot;It's not the kill, it's the adventure and challenge! <img src=icon_smile_big.gif border=0 align=middle>&quot;

Robb92

Sounds good I will have to make this for my brother next week