During a quieter moment in the butchering process, I stole away with a tenderloin to make a little snack. Browned in EVOO with a little salt and pepper - this was a real treat. Field to plate in 28 hours.
Special thanks and shout outs to Chris - who deftly guided us through the skinning and Colin for his assistance in the butchering. Took a lot more time than it should have - but we learned a LOT in a short time. Thanks guys!
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