Deer Me!
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Someone gave us some frozen venison. Looks like one piece but is labeled "Butterfly Steaks (6)".
Ideas?
Keep in mind we're apartment dwellers. Options are stove, oven, broiler or slow-cooker.
Also got a bit of jerky, which was tasty.
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Top of Page Bottom of Page PermalinkFull Name: jazfish
You can never ever go wrong
You can never ever go wrong with the slow cooker. Hope you enjoy.
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough
Got some in the freezer. They
Got some in the freezer. They are small, so just get a skillet hot, bit of salt & pepper. It only takes a minute on med-high heat.
The ones I have are quite tasty and tender.
Bon appêtit !!
Top of Page Bottom of Page PermalinkFull Name: Richard Cranium
Try using it in a slow cooked
Try using it in a slow cooked chili
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough
For that cut, flash-fry.
For that cut, flash-fry.
If you have a fine Cow Filet Mignon, Porterhouse or Rib-Eye, that's not crock-pot material.
Cuts like bottom round or flank go in the crock.
Top of Page Bottom of Page PermalinkFull Name: The Mayor
No NO NO... butter and garlic
No NO NO... butter and garlic white wine...cook no longer than 12 minutes in a cast iron pan
Top of Page Bottom of Page PermalinkFull Name: jon
you guys are all wrong.....
you guys are all wrong.....
salt and pepper, avacado oil, hot broiler 8 minutes... no less.
Top of Page Bottom of Page PermalinkFull Name: Jackstraw
Iron skillet, hot, splash of
Iron skillet, hot, splash of oil and cook as you like your beef cooked (rare, medium etc.) but they will cook faster then beef.
Top of Page Bottom of Page PermalinkFull Name: Rusty
Throw out. Go to restaurant.
Throw out. Go to restaurant. You will thank me later.