Plate ‘em up

First batch of chili for the fall. Defrosted the standup freezer yesterday and found an elk roast hiding. Minced that and did a malt vinegar marinate over night that I had never tried before. I thought it turned out really nice. Added a little depth to the flavor, if I had to describe it. Also tenderized the meat nicely. My 6 toothed daughter is going to really enjoy it later.
IMG_7031.jpeg
 
Would not be a great idea for raw meat. You’re actually supposed to put the plate in the freezer for an hour before plating it to keep everything cold. Not sure that would have the same effect with HuntTalk china. 😜
Would you believe I'm not disappointed that I didn't know that?
 

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