Deer backstrap fajitas, wild blackberries, and Four Roses Single Barrel.
For anyone interested the Fajita recipe is below.
The stuff:
Meat of choice
1 yellow or white onion
1 red & 1 green bell pepper
2 jalapenos
salt and pepper
Marinade:
1/4 cup olive oil
the juice of 2 limes
3 cloves garlic
2 tsp. Worcestershire
1 jalapeno sliced
1 tsp. cumin
2 tsp. ancho chile powder
chopped cilantro
Marinate the meat for a minimum of 3 hours up to overnight. Heat the grill to at least 700 degrees. Sear for 1 - 2 minutes on each side, depending on thickness. Take the meat off the grill, cover, and let it sit for 20 minutes. After 20 minutes, slice meat, and cook for a few minutes in the remaining marinade with onions and bell peppers.
For anyone interested the Fajita recipe is below.
The stuff:
Meat of choice
1 yellow or white onion
1 red & 1 green bell pepper
2 jalapenos
salt and pepper
Marinade:
1/4 cup olive oil
the juice of 2 limes
3 cloves garlic
2 tsp. Worcestershire
1 jalapeno sliced
1 tsp. cumin
2 tsp. ancho chile powder
chopped cilantro
Marinate the meat for a minimum of 3 hours up to overnight. Heat the grill to at least 700 degrees. Sear for 1 - 2 minutes on each side, depending on thickness. Take the meat off the grill, cover, and let it sit for 20 minutes. After 20 minutes, slice meat, and cook for a few minutes in the remaining marinade with onions and bell peppers.
