I grew up in SD -- usually used venison for our Chislic -- and light
garlic salt after frying -- absolutely delicious!!! How about Rocky
Mountain Oyters - now that's another treat


Melba's Jammin' wrote:
> In article >,
> Damsel in dis Dress > wrote:
> (snippage)
> > >heck it is (menu says sautéed sirloin tips) and she described it as
> > >little bits of meat, deep fried, then stuck on toothpicks for dipping
> > >and eating.
> >
> > Pre-cooked fondue. Yummmm!
> >
> > Carol
>
>
> No kidding! Thing about it is that in the Wiki reference it says
> something about the meat bits being cut in no-larger-than-1/2-inch dice.
> That is not very large. And for medium-rare in the middle of it sounds
> like about 3 seconds in some really hot fat.
> --
> -Barb
> <http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
> "If it's not worth doing to excess, it's not worth doing at all."