Our modern firearm season for deer is in full swing which means fresh meat! Killed a nice doe on Wednesday and had her tenderloins sitting in the fridge till last night. Splash of worcestershire, salt, pepper and rubbed with a garlic clove and then grilled. Toasted up some seasoned french bread on the grill and topped the deer medallions with some cooked down onions and green peppers. Add some spicy sweet potatoe fries and follow with a Quesada Tributo Robusto for dessert. Excellent....
These are sandwiches btw you just can't see the bottom piece of bread.
These are sandwiches btw you just can't see the bottom piece of bread.
