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Discussion Starter · #1 ·
I usually eat deer loins within a day of butchering the deer. But I shot a buck and several does this year and had to freeze allot of meat. So this past Monday night I took a package of loins out of the freezer and let them thaw in the frig. Tuesday I put them in a metal collinder to let all the blood drain out. Wednesday I cut them into medallions about two inches thick and covered them with Extra virgin Olive oil, fresh chopped onion,garlic, green bell pepper, red bell pepper, one Jalapeno (just sliced in half for a alittle flavor). I sprinkeled in some dried thyme,oregano,parsley and basil. I put everything in large glass jar with a tight lid and they have been sitting in there in the frig. Tonight (friday) after work I'll take them out and wrap each with a piece of thick sliced bacon. Toss them on the grill along some veges and a baked potatoe, crack a cold beer and relax
 

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Discussion Starter · #5 ·
7:15 they are almost done.. wish I had company! I got great meat,cold beer,and old whiskey
 
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