Made this
Contributors to this thread:Connecticut
From: soapdish
05-Dec-18
I took a tenderloin and followed the "all recipe, whiskey marinade". Cooked it to 130, let it rest. Damn good. I cooked it yesterday at work and had a guy on the fence when it came to venison, this pushed him well over the edge. Fast forward to today, sliced it thin and made some sandwiches...toasted.....with cheese......
From: Notme
05-Dec-18
Pics of before not after eaten please
From: Heartshot
05-Dec-18
Sounds real good soap I’ll have to try it
From: soapdish
05-Dec-18
My bad
From: soapdish
05-Dec-18
My bad
From: soapdish
05-Dec-18
My bad
From: soapdish
05-Dec-18
My bad, heres the ones from tonight
From: soapdish
05-Dec-18
My bad, heres the ones from tonight
From: soapdish
05-Dec-18
Sorry, technical difficulty
From: Notme
06-Dec-18
Gonna have to look it up..
From: soapdish
06-Dec-18
Going off the top of my head. 1/4 cup whiskey 1/4 cup brown sugar 1/4 cup so sauce 1/4 Dijon mustard 1/4 cup chopped green oinon Dash of Worcestershire sauce Dash of salt and pepper.
From: N8tureBoy
06-Dec-18
yum. Don't forget the 1/4 cup whiskey for the chef
