so i was deboning a deer this week, and getting close to lunchtime so i thought how about pan frying up some venison backstrap cutlets... i didnt have much time as i needed to get to work after so i didnt do a side or even any fried onions... so got some cutlets, some butterflied. and in a pan of browned butter. not burnt but just so it starts to darken a bit. shook a lil Mad hunky on them...
fried til one side nicely browned, heat as high as i could go without burning butter. flipped and did same on other side keeping track on how the steak felt. i go by feel on doneness on these, find that if you squeeze the muscle between your thumb and forefinger.
overcook and they will be tough and you will have ruined it.
thks for cking out me thread! yup the backstrap is what its all about aint it... and by the way, the MH goes with venison just fine as well!
fried til one side nicely browned, heat as high as i could go without burning butter. flipped and did same on other side keeping track on how the steak felt. i go by feel on doneness on these, find that if you squeeze the muscle between your thumb and forefinger.
overcook and they will be tough and you will have ruined it.
thks for cking out me thread! yup the backstrap is what its all about aint it... and by the way, the MH goes with venison just fine as well!
Comment