Plate ‘em up

[Dave N]

Through the lips and past the gums, look out stomach, here it comes!

 

[Wvhuntandfish]

View attachment 165332
Antelope shanks braised in homemade chokecherry wine. Doing that again.

That looks and sounds great.

 

[BearFoot]

With many friends & family present, a great feast was had. Smoked home raised turkey breasts. Kids making pies. So much fun going on. Managed one pic, 25lb oven roasted buzzard.

 

[Dave N]

Using some leftovers to make more leftovers! A good day for turkey noodle casserole.

 

[Wildabeest]

Filet with homemade macaroni au gratin.

 

[Dave N]

Halibut Oscar and wild rice.

 

[Forkyfinder]

Favorite tenderloin recipes?

Have a few to eat this year, and i feel like i never do them a proper service.

 

[Keep on]

Beef pot pie for dinner and blackberry custard pie for dessert.

 

[Wildabeest]

Favorite tenderloin recipes?

Have a few to eat this year, and i feel like i never do them a proper service.

Season with salt and pepper and then sear in cast iron. Then baste with butter, fresh garlic, thyme and rosemary. If they are thicker than 1-1/2” or so, I sous-vide them first at 125 degrees for an hour, then dry really good before the above.

 

[kwyeewyk]

Favorite tenderloin recipes?

Have a few to eat this year, and i feel like i never do them a proper service.

What @Wildabeest said. I think one the most important things is to make sure you cut directly across the grain and they'll be really tender, but otherwise they can be stringy. I like to cook as a roast to make slicing easier.