Welcome to the new PGCA Forum! As well, since it
is new - please read the following:
This is a new forum - so you must REGISTER to this Forum before posting;
If you are not a PGCA Member, we do not allow posts selling, offering or brokering firearms and/or parts; and You MUST REGISTER your REAL FIRST and LAST NAME as your login name.
To register: Click here..................
If you are registered to the forum and keep getting logged
out: Please
Click Here...
Welcome & enjoy!
To read the Posts, Messages & Threads in the PGCA Forum, you must be REGISTERED and LOGGED INTO your account! To Register, as a New User please see the Registration Link Above. If you are registered, but not Logged In, please Log in with your account Username and Password found on this page to the top right.
We cut them up into one inch pieces and saute them in olive oil, a little balsamic vinegar, some fresh garlic and white wine for 4-6 minutes. And they are wonderful! But, do it while they're fresh and keep them rare. I haven't found the need to tenderize them.
The Following User Says Thank You to Larry Stauch For Your Post:
Sharp Tails
Threaded Mode