Marinate two venison steaks for two days in my dry rub. Pan fry in olive oil and butter to just a hair over rare and eat ONE for dinner!!!
Let the other one sit for two days in the fridge wrapped tight so it stays moist.
Slice really thin and pile on a thick slice of local baked rustic Italian bread with a few slices of Gruyère and top with fresh pepper and a drizzle of home made guava ketchup.
Thick toasted slices of local rustic Italian bread, warm roast pork Puertorican style (pernil), smoked Gouda and Smuckers pineapple preserves. Trust me on this one 😁
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It’s a °IIIII° thing 😎
It’s a °IIIII° thing 😎
-Mikhail Kalashnikov