impose sanctions on Canada!

[S.S.A.P.]

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]

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. :wink:

 

[S.S.A.P.]

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. :wink:

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

 

[Faster horses]

:lol2: :lol2: :lol2: :help: :tiphat: :wave: