Chef Sam Carroll of Sac-a-lait joined Kit Wohl in the WWL-TV kitchen to demonstrate a venison dish: cast Iron seared backstrap with garden chimichurri. Carroll and her husband Cody own and operate Sac ...
Preheat oven to 350º F. Generously butter a medium size baking dish. In large skillet, heat butter over medium-heat and add onion, green pepper and celery and sauté, stirring frequently, 2 minutes.
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