Amy Hill

Jun 19, 2023 | grit.com | Bruce Ingram |Amy Hill

3-5 days + 25 minutes DURATION 2 minutes COOK TIME 10 minutes PREP TIME 4 SERVINGS 4 venison tenderloin cutlets, about 1 pound total8 teaspoons Worcestershire sauce, divided 4 teaspoons mustard, divided 1 teaspoon salt, or more to taste4 small sprigs fresh rosemary About 3 to 5 days before cooking the tenderloins, rub each side of all cutlets with 1 teaspoon Worcestershire sauce, 1/2 teaspoon mustard, and a sprinkle of salt.

Jun 19, 2023 | grit.com | Bruce Ingram |Andrea Chesman |Amy Hill

20 minutes DURATION 5 minutes COOK TIME 2 SERVINGS 2 tablespoons butter or oil1/2 cup chopped chicken of the woods mushrooms2 cups cooked chopped chicken 1/4 cup chopped sweet onion1/4 cup chopped celery1/4 cup mayonnaise1 tablespoon soy sauce1 teaspoon lemon juice1 teaspoon honeyRomaine lettuce leaves, or other lettuce of your choice1 medium tomato, cored and chopped In a medium skillet on medium-high heat, melt the butter and then stir-fry the mushrooms for 2 minutes.