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How To make Broiled Venison with Corbin Steak Sauce
2 Tablespoons Butter, or margarine
1/2 Cup white wine, dry
1/4 Teaspoon garlic powder
1 Tablespoon Worcestershire Sauce
1 Teaspoon paprika
1/2 Teaspoon Mustard Powder
2 Drops Tabasco Sauce
1 Teaspoon Lemon Juice,Fresh
1/2 Teaspoon salt
1/4 Teaspoon Pepper,Black, fresh ground
2 1/2 Pounds Venison steaks
Melt butter in saucepan over low heat; stir in remaining ingredients & mix well. Bring sauce to boil & remove from heat. Place venison steaks on broiler pan, brush with sauce, & broil fro 5 minutes; turn & brush sauce on other side. Broil for 5 minutes or to desired doneness. Use sauce generously.
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Original Old Time Hot Dog Chili Recipe...Delicious! Also A Greatful Thank You Message.
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How to cook hanger steak.
It's got a few different names: hanger, onglet, and the butchers cut. Hanger is one of the more obscure steak cuts, and its super unique because there's only one per animal.
I'm going to tell ya where a hanger steak comes from, show you how to trim and cut it and MOST importantly, show you how to cook a hanger steak too.
WANT MORE RECIPES? visit my website:
WANNA TRY MY SEASONING? visit Hardcore Carnivore:
GET MY COOKBOOK:
GET A MEAT THERMOMETER:
ABOUT ME: Howdy! I'm Jess Pryles. I'm a meat advocate and the boss at Hardcore Carnivore. I'm a live fire cook, author, and TV personality with a particular passion for beef and meat science. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.
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After exchanging several phone calls and text messages. Myself and Kyle shared ideas on how we wanted to cook Venison Rouladen. We spent the day over the open flame and created an extension of crockpot november dish to die for. If you ever get the chance try this dish! We loved it and if you love Venison I am sure you will to. A special thank you to Kyle for the idea and the Venison! You can also follow me on Instagram @Slow_bees
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Fort Worth is one of my favorite cities. The first time I visited there I had a lightbulb moment of: “OHHHH! THIS is where the Texas you see in the movies still lives!”. Men still wear cowboy hats, they have the world’s largest honkytonk, and twice a day they drive an entire herd of longhorn cattle down historic streets - what’s not to love?! Over the years, I’ve come to understand just how significant a role Fort Worth played in the story of beef in Texas. Visiting the stockyards is like immersing in living history.
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WANT MORE RECIPES? visit my website:
WANNA TRY MY SEASONING? visit Hardcore Carnivore:
GET MY COOKBOOK:
ABOUT ME: Howdy! I'm Jess Pryles. I'm a meat advocate and the boss at Hardcore Carnivore. I'm a live fire cook, author, and TV personality with a particular passion for beef and meat science. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.
#fortworth #bbq #jesspryles