[Andy]

Thank you Randy. There's a reason my pants are tight : ) I take a lot from my mothers Italian cooking and try to adapt it to game. She could make a cinder block taste like heaven. Roast the peppers good and long until the skin is charred and they're soft, on a fire is the best, then place them in a paper grocery bag for 15 minutes and cinch it tight. Take them out and peel them and then shred them with your fingers into thin strips, discarding the seeds and pith. Dress with good olive oil, salt, pepper, lots of minced garlic..and let them suckers sit for a while. They need to be the consistency of a soggy earthworm, if they have firmness not good. When room temp they're killer on steak, chicken, pheasant, crusty bread..the list goes on. The Delallo jarred ones are bitter and half cooked, not true roasted peppers in my eyes.