Diane's Delights-Nov. 29
This week I am sharing with you a couple of recipes we recently made that tasted like a gourmet meal enjoying the back straps from venison — the best part of the deer — fresh from the hunting season, and baked halibut from Alaska, thanks to our dear friend Genelle who caught it in Alaska. James and Jessica took tender chunks of venison, marinated it twice and wrapped it in thick bacon before grilling it until crispy on the outside — absolutely wonderful.
Are you a newspaper subscriber but you don't have a Digital Access account yet? https://secure.forumcomm.com/?publisher_ID=40&event=subscriber/lookup.
You will need your subscription account number and phone number. Not sure if you have an account? Email us at email@example.com and we can help you.