jmcquown wrote:
> Smothered? Pan fried? Baked? Suggestions welcome.

I just did some in a pan with salt, pepper, cumin, paprika, and deglazed
with cranberry juice* for a pan sauce.

It was good. I stumble blindly into doing it right sometimes. One decision
I made was to ignore the admonitions against moving them before they sear.
They seared just fine and didn't stick because I kept moving them.

* Frozen concentrate cranberry juice with a little water added so it didn't
have to reduce much. I keep that and FCOJ in resealable containers for
cooking.


--

Reply in group, but if emailing add one more
zero, and remove the last word.