Tenderloin recipe

[6pt-Sika]

Cooking is a good bit more entertaining if you’re cooking for someone as well as yourself . I cook in the Philippines and my wife still says I am just so surprised that you know how to cook and it tastes good 🤷🏻*♂️

[6pt-Sika]

My second try with this recipe . And I actually used a cast iron skillet this time . Also sliced the meat a skoosh thicker . I think it made a slight improvement not that the first try was bad .

[Mike of the Mountain]

Craig, by partridge, do you mean chukar? Asking for a friend.

[6pt-Sika]

Originally Posted by Mike Koneski

Craig, by partridge, do you mean chukar? Asking for a friend.

Allgood calls them “red legged partridge” , but to me they look like a chukar . They came from tower shoots so yes they’re pen raised . I forget which game farm in PA he gets them from but I saw the website before and this place claimed to grow chukar partridge and a red legged partridge . To me these partridge have a better flavor than the pheasants which come from the same place .

[Mike of the Mountain]

The two main differences in appearance between the Chukar and the Redleg are that Redlegs are brown and Chukars are grey and the Redlegs have significant speckling on their throats and breast and Chukars have no speckling.

[6pt-Sika]

Originally Posted by Mike Koneski

The two main differences in appearance between the Chukar and the Redleg are that Redlegs are brown and Chukars are grey and the Redlegs have significant speckling on their throats and breast and Chukars have no speckling.

I’m colorblind so I most likely can’t tell the difference even if they’re standing there side by side .

[ArtS]

Just going to throw this out. I live in the land of Bourbon and enjoy it greatly. However, if you wna to add a level of flavor that really works with wild game, drop the bourbon and go with a good dash of a really smoky scotch with a lot of malt. Something that has a direct peat fired malt. It ads a smoky flavor and earthiness that doesn't have the sharpness of of other liquors and really matches the game flavor. The very best dove recipe I ever made was a skillet of breasts sauted in butter, a little salt and pepper, with a cream/butter/scotch sauce simmered down to thicken while the breasts absorbed the liquids. Served with a side of wild rice and a plate of thick southern biscuits. I have tried it with deer and other game and think it is the ultimate game sauce. the scotch component is simply different from any other wine or liquor sauce.