What did you cook/eat today (April 2018)?

[Yorky]

Before I post an image of the finished product, could I respectfully remind @morning glory that it's now April.

 

[Yorky]

...I'm using the base board of my sizzle plate in the above photos @Yorky!

I guessed that.

 

[Morning Glory]

Before I post an image of the finished product, could I respectfully remind @morning glory that it's now April.

Thanks.

 

[Morning Glory]

Tell us what you cooked or ate (or drank) today! We love to see photos too, if you have them.

 

[Yorky]

Egg and potato dum.

 

[detroitdad]

venison backstrap steaks and eggs.

 

[Morning Glory]

Egg and potato dum.

Gorgeous as ever @Yorky.

 

[Morning Glory]

venison backstrap steaks and eggs.

That venison looks great! Is the blackstrap the marinade?

 

[detroitdad]

backstrap is the cut of meat. About as good as it gets. no marinade, salt and pepper.

 

[Morning Glory]

backstrap is the cut of meat. About as good as it gets. no marinade, salt and pepper.

I misread backstrap as blackstrap - so I thought it was molasses!

 

[epicuric]

backstrap is the cut of meat. About as good as it gets. no marinade, salt and pepper.

Fantastic plate of protein, perfectly cooked. Was that breakfast? What cut is backstrap?

 

[Morning Glory]

I had a try at the chilli and herb embedded poached egg (this is Scotch bonnet and basil) - see this thread for details and step by step:

 

[detroitdad]

Fantastic plate of protein, perfectly cooked. Was that breakfast? What cut is backstrap?

yep, breakfast.

The backstrap of a deer runs along the length of the spine from the neck to the hips and is a prime cut.

 

[buckytom]

Yes, it's effectively the tenderloin of a deer. That looks delicious, d-dad!
I haven't had a venison steak in a long time. I hope to get some next fall from a neighbor.

You know you live in deer hunting country when you're driving along and see a roadkill deer with its hind legs and antlers expertly removed from the carcass.

 

[detroitdad]

Yes, it's effectively the tenderloin of a deer. That looks delicious, d-dad!
I haven't had a vennison steak in a long time. I hope to get some next fall from a neighbor.

You know you live in deer hunting country when you're driving along and see a roadkill deer with its hind legs and antlers expertly removed from the carcass.

I just visited my dad down south rough back about 60 pounds of venison in about 50 bottles of homemade wine