After cutting out the backstraps and slicing off the silverskin, there is always that little bit of meat attached. A fillet knife makes short work of that and we end up with some really thin cuts. Almost like them "Steakum" meats you get in the store. Figured we fry em up with some sweet onion and top off with cheese for a quick lunch.
Venison slices and onion fried up in butter and black peppers.
Onto toasted buns with Colby Jack cheese melted on top.
Well that's it. No more to see here, move along......
Venison slices and onion fried up in butter and black peppers.
Onto toasted buns with Colby Jack cheese melted on top.
Well that's it. No more to see here, move along......
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