*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Tuesday, April 30, 2024 10:29 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Main Course » French's Simply Venison
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add French's Simply Venison recipe to your favorite Save to favorite   Discuss French's Simply Venison recipe Write a comment   Print French's Simply Venison recipe Print this recipe   Email French's Simply Venison recipe to friend Email this recipe
  French's Simply Venison
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 309
Ingredients:
Deer ham parts
Adolph's Meat Tenderizer
Coarsley grnd black pepper
Squeezable soft margarine
Instructions:
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.
Rate this recipe:  
Featured Recipe
» Frituras De Caracol (Columbian Conch Fritters
Category: SeaFoods
Hits: 189
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com