....whitetail dinner.
Pan-seared backyard venison (rare to medium), baked yam and freshly-picked spargel from the kitchen garden.
A month or so ago I figured my asparagus was done-for. As it turns-out not so much. Every day or so I pick a spear or three to keep my diet German.
BTW - my dog does all sorta tricks and commands for yam and spud skin treats.
Pretty decent chow if you can get it.
Pro Tip: Rub your taters, yams and other tubers in bacon drippings before a hot bake in the convection oven. Trust me.....
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