Excuse me? You snort indignantly. You can't cook with LSP. Not so fast, tiger. You can and here's how. First step, go out and shoot a deer or get someone to do it for you.
Next step, get a slab of the deer's backstrap, maybe some tenderloin too, and behold its glory; season with salt and pepper, then marinade in a mixture of soy sauce and brown sugar, about a 1/4 cup of the one and a couple of tablespoons of the other.
Put it in the fridge. Well done, you've successfully completed the first evolution of this training program and you've earned a break. Take it, go fishing, sharpen your knives, clean guns, whatever, it's up to you.
As the sun begins to set, take the venison out of the fridge, cut it into thick slices (1.5/2" or so), wrap in bacon, skewer with a toothpick and marvel at the genius of it all.
When you've recovered from that, put those bacon wrapped chunks of awesome on a rack in a tin in the center of a 350* preheated oven.
Relax, you're nearly there. Have a glass of wine if you like, have several; there's no rush because the meat has to cook for around 20 minutes, until the bacon's on the go. But be careful, don't overcook, you're after medium rare or at least I am. So know the heat of your oven.
Oven done, finish the beasts off on a heavy metal hot skillet. Please don't, in your enthusiasm, grasp the handle of the red hot skillet. Trust me, it hurts.
Then serve with vegetables if you want and eat your scoff...
Like a Warrior,
LSP
