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Loren Jones

United States

Member since Jun 2011

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Reviewed Pecan Crusted Venison with Bourbon Mash

Nov 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Absolutely perfect. Over the top and out of the park. You have to cook the tenderloins in a smoking hot pan to get a great sear and carmelites crust while keeping it tender and medium rare inside. This has loads of flavor, great texture from the crust an will just melt in your mouth. It is legendary among our family and friends. The bourbon sweet...

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