paul navarre Report post Posted January 19, 2009 Well, the buck's meat is in the freezer and the cape and horns are at the taxidermists. Now is the time to enjoy the harvest with a fine meal of deer tenderloins washed down with a good red wine. Bon Appetit Share this post Link to post Share on other sites
jackshoe Report post Posted January 19, 2009 Looks pretty tasty to me- Enjoy!! Share this post Link to post Share on other sites
paul navarre Report post Posted January 19, 2009 Here is the real deal. Share this post Link to post Share on other sites
CouesWhitetail Report post Posted January 19, 2009 Yum!! Amanda Share this post Link to post Share on other sites
Coues Archer Report post Posted January 19, 2009 Wow. That looks so good. Share this post Link to post Share on other sites
lowyder993s Report post Posted January 19, 2009 You earned it!!! Me...I'll be scratching it out next weekend. Share this post Link to post Share on other sites
Chef Report post Posted January 19, 2009 There is nothing better than enjoying that meal and remembering the hunt. Share this post Link to post Share on other sites
msgbarney Report post Posted January 19, 2009 WOW looks good, you should be on Iron Chef. Ill give you a 10 for plating, and if you send me the leftovers Ill judge that well too. Share this post Link to post Share on other sites
Birddog Report post Posted January 19, 2009 There’s way too much of that plate showing! Shovel some more food on!!!!! Share this post Link to post Share on other sites
paul navarre Report post Posted January 22, 2009 Birddog, if those were elk tenderloins, you would never see the plate. I will tell you this, these coues buck tenderloins were some of the best wildgame meat I have every eaten. Moist, tender, perfect med rare. The back straps are next and I shaved thin, some of the meat to make deer jerky. The rest, will go for stew, chilli, burger. Share this post Link to post Share on other sites
