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What's for dinner tonight?


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“Dmp spike buck” liver and onions for lunch.   Impressive  flavor and almost as tender as bb liver.  Best part is, it’s big enough for 3 hearty meals, instead of just one:  



I am taking the leftovers, from the half that I cooked today along with some leftover salmon from dinner last night, for lunch at work tomorrow.  That will help make a second “surf and turf” courtesy of this guy:


The salmon might not be as good as the oysters were, but the liver is on par with the fillet mignons.  

If I don’t see any deer in the woods this afternoon, it might be because they smell this medium rare liver on my breath.  


Edited by wolc123
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Not trying to be rude or knock anyone here but why in the world would one use backstraps for a slow cooker recipe

Sent from my iPhone using Tapatalk
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