Constance
Master Chef
My husband cooked the loins from a small, freshly killed doe last night. He sliced the loin into medallions, which he pounded out, dipped in seasoned flour, and fried in a non-stick pan using bacon grease.
Oh, my...it was heaven, as was the gravy he made from the drippings.
Oh, my...it was heaven, as was the gravy he made from the drippings.