It’s no secret…pie is my THING! These are the best pie recipes ever on Miss Allie’s Kitchen & I know there’s something here you’ll love.
This summer, I rolled out my pie of the month club, where I publish a monthly pie recipe…and you guys have been LOVING it! These are all of the pie recipes you can find around here, the list is only going to keep growing!
HI ALLIE,
I have to do a little searching periodically to find out where your comments are. Thank you for your message. I appreciate those five tips, especially number 2 my Favorite Way to cook any of the steaks back straps, tenderloins top of the round bottom of the round. I still cut up steaks. I’m not much into roast unless I was going to make a venison stew that being said The last minute, I love the cast-iron pan with the butter that I just placed in the pan with some rosemary and just base that that steak methodically for the next 60/80 seconds comes out beautifully.. I would like for you to do me a favor on your husband‘s next successful hunt when time permits cut about 12 to 16 ounce steak off of the rear leg water top of the round bottom around et cetera place it in a bowl with about a half to 3/4 of a teaspoon of baking soda and massage it play some saran wrap over the top and place it in the refrigerator for an hour when you’re having a breakfast of eggs and venison or stirfry, that’s the time to use this mixture. take the steak out of the refrigerator and place it under a faucet you’re not going to see the baking soda because it’s long disappeared but under cold water and just work the meat until you’re comfortable with it and then dry it off with your towel then you can add a little oil, salt and pepper to it and cook. It don’t get carried away with some of these spices that come from Saturn or Mars you’re looking for the results to give you a taste comp compatible with what you’re eating and not an aftertaste of baking soda and their lie the secret that piece of TUFF top of the round turns out to be of a texture comparable to a marshmallow and the taste is there also, but it seems to drift away from VENISON.. I like very much your approach to the animal that I really love to pursue in the males that it presents to you and I for the next year to come to be continued and thank you… BOB PECK