Wednesday, March 31, 2010

Venison Steak Recipe

Chef Tony grills up venison steaks, cut from a deer roast, for his hunting friends. Soaking the steaks in a solution of buttermilk and water, over night, helps to tenderize and enhance the flavor of the meat; followed by a four hour marination in herbs, butter, and red wine. We hope you will try and enjoy this recipe, Chef Tony

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