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Serves/Makes:1+
Ingredients
flour
salt
pepper
Parkay margarine
any cut from the venison
Cut meat into 1/2 thick steaks (if using ground meat shape in to 1/2 in thick patties).
Dredge in flour salt and pepper.
In a cast iron skillet (it is very important that you use a cast iron skillet to get rid of the game taste) melt lots of Parkay into pan, add meat.
Cook about ten minutes on each side turning only once.
Comments
I have been eating venison for many years, and this is the easiest and best way for taste. Even the kids love it prepared this way.
Ingredients
flour
salt
pepper
Parkay margarine
any cut from the venison
Cut meat into 1/2 thick steaks (if using ground meat shape in to 1/2 in thick patties).
Dredge in flour salt and pepper.
In a cast iron skillet (it is very important that you use a cast iron skillet to get rid of the game taste) melt lots of Parkay into pan, add meat.
Cook about ten minutes on each side turning only once.
Comments
I have been eating venison for many years, and this is the easiest and best way for taste. Even the kids love it prepared this way.