One more....
- Thread starter MJB
- Start date
Yeah Mark.......Looks delish.......But would like to see the whole process, especially the sauce....... 
It's all about the wine. I buy a big cheap bottle of SC and let that sit to oxidize or I shove a few garlic cloves. Once it sit for about a week then I cork it and use it for cooking. Champagne is another wine I cook with but with fish & fowl. And the same goes for some cheap port wine.
For this one I cut the meat into thin strips let it soak for 1 hr. in red wine with some crushed garlic, herbs and onion powder. Then get the cast iron hot put the meat in once brown then pour the liquid into the pan and reduce. Once the meat is done pull it out and reduce the wine.
For this one I cut the meat into thin strips let it soak for 1 hr. in red wine with some crushed garlic, herbs and onion powder. Then get the cast iron hot put the meat in once brown then pour the liquid into the pan and reduce. Once the meat is done pull it out and reduce the wine.
Oh man that looks and sounds good! Lots of good food stuff on here lately, SCH is turning into Iron Chef for wild game recipes.