Thread: Recipe Thread
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Old July 17, 2011, 08:51 PM   #19
phil mcwilliam
Senior Member
Join Date: July 18, 2007
Posts: 573
I was once treated to Eland backstraps from an old Bull I'd shot in South Africa. The guide had cut the backstraps into 1 inch cubes, lightly seasoned with ground coffee & then flash fried for 40 seconds in a wok at high heat. Melt in your mouth delicious. Served on toothpicks, accompanied with cold beer.
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