1/4 tablespoon crushed red pepper
1 tablespoon extra-virgin olive oil
1 1/2 pound of venison tenderloin
Salt & Freshly ground black pepper
1/2 tablespoon of Field To The Fork Italian seasoning
6 cloves of garlic smashed and coarsely chopped
1 large onion, coarsely chopped
1 16oz 1 Jar or 1 can of tomato sauce
3 tablespoons of tomato paste
¼ cup of red wine (optional)
1 box of medium ravioli
1/2 cup thinly sliced basil
Freshly grated pecorino, for serving

Combine the tomato sauce, tomato paste, red wine,  crushed red, pepper onion, and garlic in a 4- to 6-quart slow cooker. Season the venison with salt, pepper and Italian seasoning place on top of the liquid. Cover and cook until the venison is tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time). Shred the venison. Twenty minutes before serving, cook the pasta according to the package directions. Serve the pasta topped with the Venison ragù. Garnish with the basil and grated Pecorino.

Suggested Wine – Pinot Noir

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1 ½ lbs. of Ground Venison
1 ½ lbs. of Ground Wild Boar
½ cup of rolled oats
1tbsp of F2F seasoning
¼ tsp. of sea salt
1 roasted green pepper chopped
1 roasted red pepper chopped
3 eggs
¼ cup of Worcestershire Sauce
2Tbsp of ketchup
In a large bowl combine venison and boar meat mix well. Add all of your ingredients and mix well. Form mix into a loaf. Spray pan with cooking spray. Place loaf in pan and cook at 350 for 2 ½ hours.

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4 Pounds of Red potatoes washed and peeled
2 cups of chicken stock or vegetable stock
Sea salt and pepper to taste
3 tbsp. of butter
2 tbsp. of chopped parsley
½ cup of cream

Put potatoes into a large pot, add stock of choice and top off with water. Bring to a boil and cook until potatoes are tender. Drain save some of the liquid. Place cooked potatoes in a large bowl mash until smooth and free of chunks. Add butter, cream, and some stock until it’s the right thickness of your liking. Season with salt and pepper and mix in parsley.

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1 ½ cup of water
3 tsp. beef base
¼ cup of flour
1 small onion chopped
½ cup of sliced mushrooms (if you like them)
¼ cup of butter

Combine water, beef base, flour, onion and butter in a small saucepan. Bring to a boil reduce heat add mushrooms and cook until thick.

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2 Pheasant breasts ground
2 Partridge breasts ground
4 Quail breasts ground
4 Organic Chicken thighs ground (optional)
¼ cup of sundried tomatoes run through grinder or finely chopped
1 medium onion chopped run through the grinder
3 to 4 eggs for binding
1 tsp. of garlic powder
Pinch of sea salt
¼ tsp. of white pepper
½ cup of chopped parsley
½ cup of breadcrumbs
1tbsn of parmesan reggiano
In a large bowl add ground meats and mix well. Add all of the other ingredients and mix well.
With a burger press make patties to desired size. 6 .oz. is the perfect size. Grill until well done glaze with BBQ sauce. Serve on a semolina seeded roll. A great cheese to serve with this is Swiss.

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Goose Cutlets Instructions

1 lbs. of goose cutlets thin cut
2 cups of breadcrumbs
1tbsn of parmesan reggiano
2 tbsn of parsley
¼ tsp. of garlic powder
Sea salt to taste
Pepper to taste
Pinch of crushed red pepper
3 eggs
¼ cup of milk
Canola oil

In a bowl add breadcrumbs, and all of your dry ingredients, mix well. Scramble eggs with milk. Dip cutlets in egg and then in breadcrumbs, twice. In a large pan add oil and heat. Fry your cutlets until golden brown.

Tomato Salad Instructions

6 Plum tomatoes
5 Gloves of garlic
1 Red onion
½ cup of extra virgin olive oil
Sea Salt and pepper to taste
¼ cup of chopped basil
Pinch of crushed red pepper
4 oz. of cold bottled water
3 oz. of balsamic vinegar

Cut tomatoes into quarters and add to a bowl. Smash and chop garlic add to tomatoes. Dice red onion and add to tomatoes. Chop basil and add to the mix. Add oil, water, vinegar and salt and pepper to taste. Mix well and let chill.

When your goose cutlet comes out of the oil let sit for a minute, and then top with tomato salad.

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2 Goose Breasts
Italian seasoning
1/2 Tablespoons dried basil
1/2 Tablespoons dried oregano
1/2 Tablespoons dried rosemary
1/2 Tablespoons dried thyme
3tbsn of Olive oil
Salt and pepper to taste
Red wine vinegar

Brine for breast
Large bowl that has a lid
28oz of warm water
4oz of apple cider vinegar
4oz of balsamic vinegar
½ cup of sea salt
½ cup of brown sugar
2tbsn of Worcestershire Sauce
3 to 4tbsn of chopped garlic
2tbsn of pepper corns

In a large bowl mix together the warm water with brown sugar and salt. Stir until all of the sugar and salt is dissolved. Add Worcestershire Sauce, peppercorns and garlic, stir well. Cool brine to room temperature. Wash Goose breast well with cold water and place in brine. Place in refrigerator for 24 hours. Remove breast from brine and rinse thoroughly under cold water.
Preheat oven to 350. In a baking pan add some of oil and place breasts, cover with the rest of oil. Add seasoning and cover. Bake in oven for 1 hour. Remove cover and return to oven for 20 min.

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1 1/2lbs Granny Smith Apples
3 cloves of garlic, smashed and chopped
6oz of apple cider vinegar
1 cup of light brown sugar
2tspn of cinnamon
Salt and pepper to taste
2/3 cup currents
¼ cup of sliced almonds
Pinch of crushed red pepper

Peel and chop apples. Put all ingredients in a pot. Bring to boil, then reduce heat, cook until it becomes thick and fruit is soft.
© Field To The Fork ID Number : 20126141970

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1 Lbs. of Venison cutlets
Salt and freshly ground black pepper
1/2 cup all-purpose flour or corn starch for gluten-free
Up to 1/2 cup olive
8 ounces container of mushroom, sliced and cleaned
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock
1/4 cup sherry or dry white wine
Garnish with chopped parsley
Place plastic wrap over cutlet and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and dredge each piece of venison in it.

Heat the oil over medium-high heat and when the oil is hot fry each piece of venison for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove venison and place them on your serving platter covering them with foil. Carefully soak up any remaining oil with paper towels and discard
.
Reduce the heat to medium and add butter and mushrooms. Sauté mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over venison and serve.

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medium eggplant, cut into 1/2-inch slices
small head of garlic, cloves peeled
2-3 Tbsp. olive oil
1 Tbsp. fresh basil, finely chopped
Salt and pepper, pinch

Preheat oven 500F. Line large baking sheet with aluminum foil, and lightly grease with oil.
Lightly brush each side of the eggplant rounds with oil. Chop each garlic clove into 2-3 pieces, depending upon the size of the cloves. Press garlic pieces into the flesh of the eggplant slices, so that the garlic is mostly embedded into the eggplant.
Place in oven, and bake 15-20 minutes, until eggplant are tender and beginning to brown. Remove from oven, and immediately sprinkle with salt and pepper, to taste.

Potatoes

4 red potatoes, peeled
3 tablespoons clarified butter
Salt and ground black pepper to taste
1 pinch paprika, or to taste
1 pinch crushed red pepper, or to taste

Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.

Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, crushed red pepper, and paprika.

Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

In a large pan you should have your venison down already, place potatoes on top of venison then eggplant on top potatoes. Cover eggplant with mozzarella bake 20 to 30 minutes at 350 until slightly brown. Scatter fresh basil on top.

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1 Pound of ground turkey
1 tsp. salt
¼ tsp. of cayenne pepper
¼ sage
¼ tpsn of fennel
¼ tsp. of red pepper flakes
¼ tsp. of garlic powder
¼ tsp. of onion powder
2 tsp. of olive oil
Mix your spices into well into turkey. Let it rest, cover and chill for several hours to allow the flavors to marry. Once mix is ready, place mix on a sheet of plastic wrap and roll mix into a roll about 12 to 14 inches long by 1 inch thick. Bake in oven for 25min at 350. When it’s done let it rest for several minutes and then cut in 2 inch pieces

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1 Pound of turkey breakfast sausage or ground turkey
1 medium red onion diced
4 Tbs of canola oil
2 tsp. of sweet paprika
½ cup of butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes
1 cup russet potatoes, peeled, cut into ½ inch cubes
1 cup sweet potatoes, peeled, cut into 1/2 inch cubes
1/4 cup (1/2 stick) butter, cut into ½ inch cubes
1 large red bell pepper cut into ½ cubes
1 large cubanelle cut into ½ cubes
Sea salt to taste
Fresh ground pepper to taste
1/2 tablespoon of F2F seasoning
Pre heat oven to 375°F, combine squash, potatoes, and sweet potatoes in large bowl. Add oil and toss to coat. Sprinkle generously with salt and pepper. Spread mixture evenly on a baking sheet. Roast until tender and lightly browned around edges, about 30 to 40 minutes, stirring and turning occasionally, then add the rest of your peppers and cook for 15 to 20 minutes more.( Do this ahead of time) In a large pan heat add butter and onion, add turkey sausage cook until done. Once its done add your oven mixture and mix well add paprika, re-season with seasoning , salt and pepper.

Poached Eggs
4Eggs
2 tsp. of white vinegar
Shallow sauce pan
Slotted spoon

First bring water in a saucepan to almost boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily.
Crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. Do the same for the second. With a spoon, fold the egg whites closer to their yolks. This will help the egg whites hold together. Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked. Lift eggs out of pan with a slotted spoon.

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1 venison roast (3 to 4 pounds)
8 whole garlic cloves, peeled
fresh rosemary
2 teaspoon of F2F seasoning save ½ of a teaspoon for gravy
7 medium potatoes, quartered
2 oz. of olive oil
1 tablespoon gravy master,
1 tablespoon of Worcestershire sauce, optional
2 tablespoons cornstarch
3 tablespoons cold water

Cut 8 deep slits in roast, place garlic clove in each slit. Rub entire roast with F2F seasoning. Cover with rosemary. Cover; refrigerate for 1 ½ to 2 hours.
Add potatoes to a roasting pan and drizzle with oil. Place the roast in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and potatoes to a serving dish and keep warm.
Strain drippings into a measuring cup. In a medium saucepan, combine 2 cups drippings, gravy master, ½ teaspoon of F2F seasoning and Worcestershire sauce. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for several minutes or until thickened. Serve with roast.

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1/2 cup unsalted butter, cold, plus 1 tablespoon
1 1/2 cups cake flour
3/4 cups all-purpose flour, divided, plus more for work surface
3 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons sea salt, divided
2 tablespoons shortening, cold
1 cup buttermilk

Cut 1/2 cup of the butter into 1/2-inch pieces and refrigerate it along with the shortening. In the bowl of a food processor, fitted with the steel blade, pulse together the cake flour, 3/4 cup of the all-purpose flour, baking powder, baking soda and 1 teaspoon salt. Add the butter and shortening and pulse to combine, until small crumbles are present. 6 to 8 times, or Add the buttermilk and pulse until a dough ball forms, about 5 to 6 times.
Dust a dry work surface with flour and have the remaining 1 cup ready for kneading. Turn the dough out onto the floured work surface. With floured hands, gently press the dough out into an 11 by 8-inch rectangle, about 1/4 to 1/2-inch thick, dust lightly with flour and gently fold it over in thirds, like a letter. Roll or press out to a 6 by 6-inch rectangle again about 2 inches thick. Cut the dough into 9 squares (2 by 2 inches each) with a pizza cutter. Transfer the biscuits to a silicone mat or parchment paper lined baking sheet about 1/2-inch apart. Cover loosely with plastic wrap and let them rest at room temperature for 15 minutes.
Preheat oven to 500 degrees F. Melt the remaining tablespoon butter and brush tops with melted butter, then sprinkle with the remaining 1/4 teaspoon of sea salt.
Place baking sheet in the middle of the oven and immediately turn oven down to 450 degrees F. Bake for 12 to 16 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.

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2 Tbs soy sauce
3 garlic cloves minced
2 green onions finely chopped and ½ medium onion minced
3 tbsp. vegetable oil,
8 oz boneless, rabbit, cut into strips
4 ½ cups of slaw mix
1 large carrot peeled and shredded
1 cup fresh bean sprouts
14 egg roll wrappers
1 tbsp. cornstarch mixed with 3 tbsp. water
Peanut oil, for frying

To marinate the rabbit, combine 1 Tbs of sauce, 1 minced garlic clove, one green onion, 1 Tbs of oil and the rabbit in a ziplock bag. Shake and Refrigerate for 2-4 hours.

Heat 1 Tbs of oil in a large saute pan over high heat. When the oil is hot, carefully add the rabbit to the pan. Cook until cooked through and browned on both sides. Remove from pan cut into very small pieces. Set aside.

Reduce heat to medium and add the remaining oil to the pan. Add cabbage, carrots and remaining soy sauce to the pan. Saute for 5 minutes, until vegetables are tender. Add the bean sprouts and cook for another 3 minutes. Add the remaining garlic and cook for about 2 minutes. Remove from the heat and stir in the rabbit. Place the entire mixture into a strainer placed over a bowl let drain for 30 minutes. Mixture should be room temperature before you fill egg roll wrappers.

To complete the egg rolls, heat at least 3 inches of oil in deep frying pan to 375F. While the oil is heating, prepare the egg rolls. Lay one egg roll wrapper on a clean, dry surface with one corner facing you. Place 1-2 Tbs of the mixture in the middle of the egg roll wrapper. Fold the corner closest to you over the filling. Rolling slightly away from you, fold the two corners facing to the side in towards the middle. Continue rolling the wrapper tightly away from you. Dip a finger in the cornstarch/water mixture and brush the inside of the remaining corner with it. Adhere it to the egg roll and repeat with the remaining egg roll wrappers and mixture. Your egg roll package should have directions on the back.

Fry egg rolls, 4-5 at a time until golden brown, about 5 minutes. Let drain on a paper towel and serve warm with sweet and sour sauce, duck sauce or soy sauce.

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2 pounds of penne
1 1/2 pounds of venison sausage out of the casing
4 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
2 cups of heavy cream
2 cups of milk
½ stick of unsalted butter
6 Tbsp. unbleached all-purpose flour
½ tsp. smoked paprika
kosher salt and white pepper to taste
½ teaspoon of Cheyenne pepper
6 ounces swiss/gruyere cheese, grated
12 ounces sharp white Cheddar cheese, grated
4 ounces Fontina cheese
2 ounces grated real Parmesan-Reggiano cheese
4 ounces of pepper jack cheese
2 cups bread crumbs panko

In a medium frying pan cook sausage and set aside.

Bring a large pot of water to a boil, Add about a palm full of course salt to boiling water. Add pasta and cook until it is still a little hard, drain and rinse under cold water.

Set up your smoker.

In a heavy saucepan bring the cream and milk to a boil, and set aside. Melt the butter in another heavy saucepan, add the flour, and whisk over low heat for 5 minutes. Do not brown. You will be making a roux. Remove from the heat. Add the cream and milk to the flour mixture, and whisk well. Add the paprika, season with the salt, pepper, and Cheyenne and return the pan to a low heat. Add half of all of the cheeses and stir until combined. Cook over medium heat, whisking constantly, until the mixture thickens; about 5 minutes. Add sauce to the pasta and mix well.

Add cooked macaroni to cheese mixture and mix well. Add cooked sausage to a coated 12-x 9-x 2 inch deep pan. Place half of macaroni mixture to pan and top with the rest of the cheese. Add the rest and top with bread crumbs and pancetta . Place into smoker and bake for 60 minutes or until golden brown. Marconi and cheese should be bubbling. Top with fresh parsley and serve.

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1/4 cup extra-virgin olive oil, plus a little more for drizzling
1 pound of sausage, cut out of casing
3 large carrots, cut into 1/2-inch dice
4 garlic cloves, smashed and chopped fine
1 large red onion, coarsely chopped
1 bay leaf
1 cup dry white wine
3 cups red lentils
2 quarts chicken stock or vegetable stock
1 quart water
1 teaspoon chopped parsley
Salt and freshly ground pepper
Parmesan reggiano cheese
Garlic Bread ( optional)

Heat the 1/4 cup of olive oil in a large saucepan. Add the sausage and cook over low heat until it starts to brown, about 7 minutes. Add the carrots, garlic, onion, and bay leaf and cook until softened, about 8 minutes. Add the wine and boil over high heat until the pan is almost dry, about 5 minutes. Stir in the lentils, broth and water and bring to a boil. Simmer, stirring occasionally, until the lentils are tender, 1 hour. Discard the bay leaf.

Stir the soup and season with salt and fresh ground pepper. Ladle into bowls. Sprinkle with cheese, then drizzle with olive oil and serve.

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1/4 cup olive oil
1 medium red onion, finely chopped
2 scallions, thickly sliced
4 garlic cloves, smashed
1 hot pepper finely chopped
1 tablespoon low-sodium soy sauce
1 tablespoon fresh lemon juice
1 tablespoon light brown sugar
2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
1 teaspoon thyme leaves
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon, ground
2 Antelope tenderloins (14 ounces each)
Dash hot sauce
Salt

Combine all ingredients in a blender and blend until smooth. Transfer the marinade to a zip lock plastic bag. Add the tenderloins, turning to coat. Seal the bag, pressing out the air, and refrigerate for 6 to 8 hours.

Light a grill. Remove the tenderloins from the marinade. Brush with the remaining 1 tablespoon of oil and season generously with salt. Grill the tenderloins over low heat, turning occasionally, about 20 minutes. Transfer the tenderloins to a cutting board and let rest for 10 minutes. Slice and serve with the salsa.

Salsa
1 whole Pineapple, Peeled And Diced
1 whole Mango, Diced
1/2 whole Medium Red Onion, Finely Diced
1 whole Jalapeno, Seeded And Diced
Fresh Cilantro, Chopped
½ of whole Lime, Juiced
½ of whole Lemon, Juiced
Pinch Kosher Salt
¼ teaspoon of raw sugar

Combine diced pineapple, mango, red onion, jalapeno, and cilantro. Squeeze in lime juice and add salt and sugar if needed. Stir to combine. Serve within an hour with tortilla chips or on top of chicken or fish.

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5 lbs of any game meat( we used elk and boar)
6 eggs
½ cup of parmesan reggaino
½ cup of locatelli Romano
3 garlic cloves chopped
½ teaspoon of garlic power
½ teaspoon of onion powder
1/8 teaspoon of White pepper
1/8 teaspoon of Salt
Pinch of crushed red pepper
1 ½ cups of bread crumbs
Bunch of fresh Italian parsley chopped
9 leafs of fresh basil chopped
11/2 cup of ricotta
½ lb of venison salami thick sliced and quartered
½ lb of provolone or mozzarella or both cut into ½ in cubes and put in refrigerator
In a large bowl, combine the first eleven ingredients. Mix well then add the last three mix again. With your hand grab a palm full of mixture shape each around a cheese cube and a few pieces of salami, roll in hands and seal. Heat oven to 375°F. Line a baking pan with foil; spray foil with cooking spray. Gently place in pan. Bake 20 minutes.

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1 1/2 pounds ground duck meat ( we used leg quarters)
4 oz of bacon cut up into pieces
1/4 cup Vidalia onion, finely chopped
1/4 cup red bell pepper, cleaned and finely chopped
1/2 cup of baby portabella mushrooms sliced cooked, chopped and cooled.
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon of F2F spices, garlic and onion powder, white pepper, paprika,
1/2 cup plain breadcrumbs
2 eggs
1 teaspoon of worchestire sauce
1 table spoon of olive oil
1 tablespoon of butter
Salt and Pepper
Swiss cheese
First you will need to grind the meat. Cut the duck breast into 1 inch pieces and run through meat grinder also run bacon through. If you don’t have a meat grinder then you can use a food processor.

Heat olive oil and butter in a large saucepan over medium heat, cook and stir mushrooms, worchestire sauce, salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat and simmer until mushrooms are tender. Set aside unlit cool.

In a bowl, add the ground duck and bacon mixture, onion, red bell pepper, mushroom, cilantro, spices, breadcrumbs, and eggs. Mix thoroughly together with your hands. Form into 4 patties.

Pre heat your grill. Place burgers down and cook for 3 to 4 minutes then turn and cook another 2 to 3 minutes. Top with cheese turn off grill and close top and let sit for 30 seconds or until cheese is melted. Serve on a pretzel roll with lettuce and tomato.

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1 pound ground duck
1/3 cup ritz cracker crumbs
1 small onion, finely chopped (about 1/4 cup)
1 egg, beaten
4 eggs
2 tablespoons water
1 tablespoon vegetable oil
1/2 cup of sliced mushrooms
1/4 teaspoon of onion salt
1/4 teaspoon of white pepper
2 tablespoons of unsalted butter
2-3 tablespoons of flour
1 3/4 cups of vegetable stock
1/2 teaspoon of gravy master
3-4 Dashes Worcestershire sauce

Serve over White Rice

In a large bowl mix ground duck, cracker crumbs, onion, egg and water in a medium bowl and shape firmly into 4 patties. Heat the oil in a large frying pan over medium-high heat. Add the patties and cook for 10 minutes or until well browned on both sides. Drain and set aside.

In the same pan saute mushrooms in butter for 3 minutes. Stir in flour and mix well. Add vegetable stock cook and stir until smooth and thick. Add gravy master. Add patties to your gravy and cook for 7-10 more minutes.

In another pan heat and make 4 easy over eggs.

Plate it up.

Add your rice then pattie, place easy over egg and then cover with gravy.

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4 skinless duck breast and cut up
1/2 cup cooking oil
2/3 cup all-purpose flour
1 lb smoked Venison Kielbasa, sliced
2 cups chopped onion
1 1/2 cups chopped green pepper
1 1/2 cups sliced celery
1 cup sliced okra ( frozen is ok)
2-3 gloves of garlic smashed and diced
1 can spicy stewed tomatoes (drained)
2 bay leaves
2 tbsp Worchestire sauce
1 teaspoons white pepper
1/2 tsp salt
1 tsp dried thyme
1/4 teaspoon cayenne pepper
Pinch of crushed red pepper
2 quarts water
hot cooked rice
tabasco sauce

In a large pot over medium heat, brown duck in oil. Remove and set aside. Remove about 3 quarters of the drippings, hold on the side. Add flour to the pot, cook and stir over medium heat till brown, you want to make a roux. Add kielbasa, onion, green pepper, celery and garlic. Cook for 10 minutes, stirring occasionally. Add next 8 ingredients, mix well.

Add duck, bring to a boil. Reduce heat; cover and simmer 1 to 1 ½ hours or till duck is tender. Remove duck, cool until you can handle then shred and return to pan. Cook for 15-20 minutes.
Remove the bay leaves.
Serve over rice and a dash or 3 of tabasco

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