Aili Profile - (11375920)

cook's profile


Home Town:
Living In:
Member Since: Dec. 2009
Cooking Level: Not Rated
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 2 reviews
Corned Venison
A friend does this to the rump every year, and I just tried some. DELICIOUS! Like corned beef, but with no slimy gelatin. If we get a second deer this season, I will definitely do this! Saltpeter (a nitrate) will keep it pink, like store-bought corned beef, but it's not really good for you. I won't use it, the pink color is not important to me.

1 user found this review helpful
Reviewed On: Dec. 2, 2012
Grilled Venison Backstrap
Technically, the backstrap is the "top loin" or "t-bone" (a porterhouse cut is the backstrap with the tenderloin attached). The tenderloin/filet mignon is under the spine, inside the body cavity, the backstrap is above the spine, outside the body cavity. STILL, it is an excellent, tender cut. Nice touch with cider!

2 users found this review helpful
Reviewed On: Nov. 29, 2012

In Season

A Day To Remember
A Day To Remember

Memorial Day is a time to get together with friends and family for food, fun, and memories.

Potato Salad
Potato Salad

Nothing beats a big bowl of cool, creamy potato salad at your cookout.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States