Originally Posted by rem141r
Originally Posted by Snowwolfe
Salt and pepper, pan fry in butter. Anything else messes up what nature provided.


for the inner loins this is the ticket. they don't need anything else and too much seasoning/process just blunts the natural flavor. this is always dinner on butchering day.

for the backstraps i do a jaegerschnitzel recipe.


I'm glad I'm not the only one that likes it this way...

Originally Posted by raybass
I try to stick with the basics, they do so well. Nothing fancy mind you, just plain jane will get it done with style.
Originally Posted by Pharmseller
You want to see an animal drop right now? Shoot him in the ear hole.

BSA MAGA