Making the base sauce to Bowtie
Pasta, Mozzarella, cherry tomatoes and wilted spinach as we speak
Looks tasty!Pheasant Cordon Bleu with golden mushroom sour cream sauce and broccoli. The pheasant breast is pounded flat, swiss cheese is rolled inside prosciutto which is rolled inside ham which is rolled inside the pheasant breast, and the whole thing is wrapped in two slices of bacon, on the smoker at 350 until the bacon is done.
Oh hell yes ..Pheasant Cordon Bleu with golden mushroom sour cream sauce and broccoli. The pheasant breast is pounded flat, swiss cheese is rolled inside prosciutto which is rolled inside ham which is rolled inside the pheasant breast, and the whole thing is wrapped in two slices of bacon, on the smoker at 350 until the bacon is done.
That looks yummy !!Here's some elk red sauce I whipped up the other night, with tomatoes and garlic from the garden:
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...and a recent pizza:
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I really like elk, venison, bison, and wild hog(small ones).That looks yummy !!![]()
Venison backstrap and eggs are my favorite breakfast!I really like elk, venison, bison, and wild hog(small ones).
Here is my usual venison backtraps, loins and fingerling potatoes
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I be right over killerI do 100% of the cooking and 100% of the dishes.. 50/50% on drinking the wine
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STOLEN!my secret is adding pesto to my sauce
I use a lot of fresh picked basilI doing a lot of cooking I have two smokers 2 barbecue one is gas and other a charcoal. I do a mean spaghetti sauce my secret is adding pesto to my sauce
Whenever Sam Elliot says it, you can take it to the bank! Appears to be much the same with Mr HayesGreener as well! jjAll the men in this family cook with fire