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_by Colin Kearns

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_ When I traveled back to St. Louis for Christmas this year, I brought some backstrap with me to cook and share with my family on Christmas Eve. I followed a recipe that appeared in the December 2009-January 2010 issue of F&S. The dish was a hit–even my vegetarian cousin Tom tried some and enjoyed it. But enough about my food. Here are a couple of shots from readers: {“type”:”media”,”view_

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Pat Werner cooked these snacks on New Year’s Day. Starting at the bottom: French bread toasted in the broiler with olive oil, then topped with caramelized shallots, smoked backstrap, and Gruyere. Once all the fixings were added, Pat says he just threw it back under the broiler for another minute or two. “I don’t know how they tasted cold because they didn’t last long,” says Pat.

And Dan, a regular on Food Photo Friday, shared a shot of his grilled rack of venison with loaded baked potatoes. Hey, Dan. Can I come over for dinner sometime?

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As always, send your food shots to fswildchef@gmail.com. We’ll post them in next week’s edition of Food Photo Friday.

Colin Kearns
Colin Kearns

Colin Kearns’s media career began in 2004, when he landed the summer gig of a lifetime, as an editorial intern for Field & Stream. After college, he worked at Salt Water Sportsman magazine for three years, before joining F&S as a full-time staffer in 2008.

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