sounds delicious!

Maybe We can get our own Photo Journalist to add to this?

Wow...that looks really tasty.

I do love to cook...will try to share a few recipes from over the years.

A recipe similar to SportsNut's listed above, similar in concept...revers in execution:

- Venison Backstrap....butterfly it lengthwise and open it up.
- Line the inside with jalapeno halves, deseeded.
- Top the jalapeno's with pork sausage (your choice on type of sausage, but I've had good luck with pork).
- Fold the butterfly back over the stuffing, making every effort to keep it all inside.
- Wrap with fresh BACON, and throw it on the grill.

The Bacon will flame up, and mostly burn...the goal is to let it take the flame while allowing the bacon grease to maintain moisture in the backstrap. Remove the charred bacon once the setup is cooked through, slice it up and serve with sides. I like sauteed cabbage & potatoes....or green veggies <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

<img src="/ubbthreads/images/graemlins/shocked.gif" alt="" />THAT LOOKS GOOOOOOOD <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

And the gun is for a zombies that come to take a mans hard earned meal!!! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Pork Tenderloin

in one bowl add 1/2 cup djon mustard, 1/4 general tso's sauce, 2 tblsps teriyaki sauce, 1 tsp salt, 1 tsp pepper, 1 tsp minced garlic. mix and coat the tenderloin, place in large covered dish, refrigderate 1 day.

preheat oven to 375, place tederloin on foil covered sheet pan, cover tenderloin with the remains of the marinade in the bottom of the dish. cook in the oven for 1 hour. remove from oven let rest 10mins. sliced enjoy.

side dish. take 8 to 10 small yukon gold potatoes. clean and place in boiling water. boil for 25-30 mins. remove from water. in a large saute pan add half stick butter, 1 tsp of minced garlic set to medium heat. place potatoes on a cut board and using a paper towel in one hand gently press down until flat and repeat on all the potatoes. add the potatoes to the saute pan, add salt and pepper to taste. let cook 5 mins one side and flip, add salt and pepper to taste. once brown on each side, remove pan from heat. shake 1 tblsp of parmesan cheese on top, followed by 1/2 cup of mozzarella cheese.

Possum Surprise.

2 heads cauliflower, 1 bunch broccoli, 1 whole purple onion, 10 strips (or a pound if you like bacon), 1 cup shredded cheese (we use chedddar and white mixture). Mayonaise to bind.

Cut the Cauliflower FLORETS ONLY from the bunch,and then cut them into small pieces. Cut the broccoli the same way and put both into a mixing bowl along with the chopped purple onion. NEXT, add the crisply fried bacon and the shredded cheese (we use between 1 and 1 1/2 cups). Then add enough mayonaise or miracle whip to bind it all together.

We have NO idea why it's called Possum suprise, just what someone on the family started calling it.

to the top

Had some Debbie's Texas Style Baked Beans this past week, and this back to the top cause everyody gots to eat!

Lotta good eats here. We just had a Nice holiday and got one coming up next month, so back to the top just cause we can!

cranberry relish

1 package fresh cranberries
1 can cranberry jelly
2 cups cranberry juice
2 cups orange juice
1/2 cup plain sugar
1/4 brown sugar
1 orange(zest)
1 lime(zest)
1/4 cup fresh sage diced
1 pinch nutmeg
1 teaspoon pepper
1 teaspoon kosher salt

add cranberries, orange juice, cranberry juice, the zest of 1 orange, zest of 1 lime, sage, nutmeg, brown sugar, pepper, salt, and half of the plain sugar into sauce pan. over medium heat bring to a boil. after it comes to a boil lower heat to low medium. continue cooking at low heat for 1 and half hours stirring contiunously. add remaining sugar until desired sweetness is acheived. allow it to reduce in volume by half, until all the cranberries are soft and broken. in a mixing bowl add the cranberry jelly. remove sauce from the heat and pour over the jelly in the mixing bowl, stir until well mixed. serve hot or cold.

^ Nope, never happen in our household. Bet is tastes really good but just to much work for us and Don't really care for cranberries. Now cranberry juice is different, at least in moderation.