Brent Foy
As long as you can get Javelina gutted
Saturday, August 12, 2017, 21:20

Skinned and cooled down quickly we like them. I like it best cut in1 1/2" cubes, beat with a tenderizer hammer to open up the grain and flower it, salt and pepper and fried. I like Venison done that way too. We always called it sheep herder steak.

powered by my little forum