So I had my first Elk Backstrap in a restaurant last night. WTF!?!?
First, chard on the entire outside.
Second, blue rare in the middle
Third, the "sauce" looked like it was a can of blueberry pie filling they dumped on the plate. Barf!!!
I switched to the Butter Garlic/salt/pepper combo that came with the Tiger Shrimp, and then . . . yum.
Other than old fashioned Butter/Garlic/Salt/Pepper, what are the better recipes these days?
First, chard on the entire outside.
Second, blue rare in the middle
Third, the "sauce" looked like it was a can of blueberry pie filling they dumped on the plate. Barf!!!
I switched to the Butter Garlic/salt/pepper combo that came with the Tiger Shrimp, and then . . . yum.
Other than old fashioned Butter/Garlic/Salt/Pepper, what are the better recipes these days?