- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 3/1/15 at 9:08 pm to ForeverLSU02
That one soaked in a garlic and red wine concoction for four hours, then simply seared on a hot grill for ten minutes, removed to settle, Bon appetit.
I cooked the red wine down as a topping, but ended up not using it. Medium to medium rare venison needs nothing more than a warm mouth on it.
I cooked the red wine down as a topping, but ended up not using it. Medium to medium rare venison needs nothing more than a warm mouth on it.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News