When I cleaned out the freezer the other day, I removed a couple of venison front quarters just to do something with them and get them out of the freezer. I talked with my deer-hunting cousin, who suggested grinding into burger and Cowgirl Jeanie who advised she often smokes them whole. Since this required the least effort, I decided to give it a try.
I basically used Jeanie’s methodology and first marinated them for a day in Wickers Marinade and Baste (she uses Dales) – I have Wickers I need to use. I flipped them a few times.
Here’s my plate and the Caesar salad was made using the recipe recently posted by Katherine over at Smoky Mountain Café. Our anchovy paste was pretty old, so we used a tin of anchovies and we both thought it could have used a little more – it was a little short of the 2 tbsp called for in the recipe. We both thought it was very good and would definitely make it again.
Have a great day and thanks for visiting Almost Heaven - Arctic South.