Frenchs Simply Venison Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Deer ham parts,
Adolphs Meat Tenderizer,
Coarsley grnd black pepper,
Squeezable soft margarine,
Directions:
The secret to good venison is always to muscle the meat. Muscling
means to remove each muscle individually. Once finished, the cook
will have several cylindrical pieces resembling tenderloin. Place
pieces in a Pyrex dish, sprinkle each side with meat tenderizer and
coarsley ground black pepper. Puncture each side liberally with a
sharp fork. Squeeze margarine on one side. Turn meat over and repeat
process on other side. Broil on high heat for about 4 minutes. Turn
meat over and broil until brown. Remember venison is not as good when
it is overcooked.
Source from luhu.jp
means to remove each muscle individually. Once finished, the cook
will have several cylindrical pieces resembling tenderloin. Place
pieces in a Pyrex dish, sprinkle each side with meat tenderizer and
coarsley ground black pepper. Puncture each side liberally with a
sharp fork. Squeeze margarine on one side. Turn meat over and repeat
process on other side. Broil on high heat for about 4 minutes. Turn
meat over and broil until brown. Remember venison is not as good when
it is overcooked.
Source from luhu.jp