I cooked up my mule deer tenderloins last night. They were seasoned with salt, pepper, garlic powder, and Tony Chachere's More Spice. They were then seared in butter in a cast iron skillet. I added some garlic oil and A1 while they cooked. They didn't last long once out of the skillet.
Mule Deer Tenderloin
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- ICDEDTURKES
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Re: Mule Deer Tenderloin
Perfect. You tried the Bold.
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Re: Mule Deer Tenderloin
I've not tried the Bold. I'll give it a try if I spot it.
Re: Mule Deer Tenderloin
That looks fantastic.
Thank you Lord for creating these wonderful birds and allowing us to chase after them.
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Re: Mule Deer Tenderloin
Looks scrumptious, Shane. I bet there were no leftovers!
May I assume you're not here to inquire about the alcohol or the tobacco?
I am the man from Nantucket.
“Leave the gun, take the cannoli” -Clemensa
When attacked by a group of clowns...Go for the Juggler!!
I am the man from Nantucket.
“Leave the gun, take the cannoli” -Clemensa
When attacked by a group of clowns...Go for the Juggler!!
- ICDEDTURKES
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Re: Mule Deer Tenderloin
It's pretty warm. I'mma try something new with a backstrap tonight. Could be great could be a flopHobbes_mobile wrote: ↑February 3rd, 2021, 2:20 amI've not tried the Bold. I'll give it a try if I spot it.
- Hoobilly
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Re: Mule Deer Tenderloin
Oh my that looks delicious