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impose sanctions on Canada!

S.S.A.P.

Well-known member
We slice the steaks (everything is deboned) around 1/2" thick or better, pound them out to just before you go right through - dip in a flour mix with seasoning salt and a touch of pepper and garlic, fry it up in butter and enjoy. Antelope tenderloins done up this way is our favorite.
 

Faster horses

Well-known member
S.S.A.P. said:
We slice the steaks (everything is deboned) around 1/2" thick or better, pound them out to just before you go right through - dip in a flour mix with seasoning salt and a touch of pepper and garlic, fry it up in butter and enjoy. Antelope tenderloins done up this way is our favorite.


I have found antelope meat to be the best.........in June. :p :wink:
 

S.S.A.P.

Well-known member
Faster horses said:
S.S.A.P. said:
We slice the steaks (everything is deboned) around 1/2" thick or better, pound them out to just before you go right through - dip in a flour mix with seasoning salt and a touch of pepper and garlic, fry it up in butter and enjoy. Antelope tenderloins done up this way is our favorite.


I have found antelope meat to be the best.........in June. :p :wink:

Must have been close to being freezer-burnt :wink: :p
 

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