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Post  ssppnkfld on 2011-12-12, 20:37

Cut your back strap in to quarter inch slices. Pound with a mallot to about 1/8th inch.

For marinade.

1/4 cup olive oil
1/4 apple cider vinegar
oregano and thyme.

Combine ingredients in ziplock back and shake well. Add the back strap and let marinade for about an hour.

Put a few cups of flour in another ziplock back. Add the back strap and chake well.

Heat a few table spoons of vegatable oil on medium high in a non stick skillet. Fry the back strap on both sides until they are golden brown. After removing the back strap add a quarter cup of stock. Let reduce until thickens and pour over the meat. Back Strap Done Right 00212
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Back Strap Done Right Empty Re: Back Strap Done Right

Post  Maddox on 2011-12-13, 10:02

Holy sh&t that looks good! I am definitely going to have to try that one!

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