Backyard Bow Pro

Backyard Bow Pro by

Ingles Table On Tour

Media

Shopping List

  • Venison Tenderloin (or your choice of protein)
  • Char crust

Dressing:

  • 1/4 cup of apple cider vinegar
  • 1/4 cup of red wine vinegar
  • 1/8 cup of olive oil
  • 1/4 cup of granulated sugar
  • 2 tsp. of pink Himalayan Sea salt
  • 2 tsp. of spicy dry mustard
  • 1 tsp. paprika
  • 1 tsp. of celery seed
  • 1/2 tsp. cayenne
  • 2 tsp. of Cajun seasoning (at least!)

For the Slaw:

  • 1/4 head of cabbage- sliced thin
  • 1/4 head red cabbage sliced thin
  • 1/2 small red onion sliced thin
  • 1 green bell pepper, sliced thin
  • 1 sliced pickled jalapeno
  • Pink Himalayan sea salt and freshly cracked black pepper

 

Instructions

  • Apply char crust to the meat.
  • Combine all dressing ingredients in a saucepan, medium-high heat- Stir and bring to a boil for 1 minute. Set aside.
  • Now, in a large bowl, mix ALL the ingredients while the dressing is still hot. Toss and stir to cover all the sliced vegetables.
  • Lastly, cover and refrigerate for several hours or even better overnight.