St. Patty Rita

6 oz. frozen limeade concentrate

6 oz. tequila

2 oz. triple sec

1 tsp. cherry juice

Serve over ice or blended. Garnish with green salt and lime wedges.

Down-home deer meat

Golden Medal meat tenderizer powder

Moore’s marinade

Lawry’s garlic salt with parsley

Black pepper

Butter

For a 180 buck (he’s a little tougher than some), poke small holes in meat and and soak in water with Gold Medal meat tenderizer.

Grill over charcoal and hickory chips until medium rare. Cube meat, sauté in butter until medium.