Doubled up on does with a hunting partner. Technically tripled up - check out my third buddy’s world class color phase foxy.
hard quarter too - through shoulder blade(thick part) and out back leg. Deer down in less than 50 yards.
Filleted heart and made a rub from coffee/mustard seed/black peppercorn/salt/cayenne. Sprinkled it on while I prepped everything else
spinach, half cup beef stock, garlic, cumin - sautéed for 15 minutes splash of half and half and sprinkle of almond flour, five more minutes sautéing. Then shaved in some Parmesan.
smothered onions and garlic and oregano in butter slow and low In cast skillet.
pulled that and tossed in piopinno mushrooms with crushed red pepper avocado oil salt and pepper for about 5 minutes.
pulled that and tossed on more garlic and butter and brought to high heat. Threw in rosemary and then heart steaks on top. Seared each side to medium rare (1.5 each side for thin cut, 2 for each thick cut).
plated Spinach and mushrooms and stuck in oven to warm up for next step.
poured a splash of beef stock in skillet to deglaze, along with a splash of red wine. Sprinkled a little almond flour and brown sugar, then scraped it all up and let it bubble for a minute or two.
sliced Thin strips on top of spinach bed, laid onions over top, then strained the deglazed sauce over top.
absolutely fantastic
hard quarter too - through shoulder blade(thick part) and out back leg. Deer down in less than 50 yards.
Filleted heart and made a rub from coffee/mustard seed/black peppercorn/salt/cayenne. Sprinkled it on while I prepped everything else
spinach, half cup beef stock, garlic, cumin - sautéed for 15 minutes splash of half and half and sprinkle of almond flour, five more minutes sautéing. Then shaved in some Parmesan.
smothered onions and garlic and oregano in butter slow and low In cast skillet.
pulled that and tossed in piopinno mushrooms with crushed red pepper avocado oil salt and pepper for about 5 minutes.
pulled that and tossed on more garlic and butter and brought to high heat. Threw in rosemary and then heart steaks on top. Seared each side to medium rare (1.5 each side for thin cut, 2 for each thick cut).
plated Spinach and mushrooms and stuck in oven to warm up for next step.
poured a splash of beef stock in skillet to deglaze, along with a splash of red wine. Sprinkled a little almond flour and brown sugar, then scraped it all up and let it bubble for a minute or two.
sliced Thin strips on top of spinach bed, laid onions over top, then strained the deglazed sauce over top.
absolutely fantastic
