Category : Poultry
Author : Bdavis
Hits : 3725
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Date : 27/02/2002
Serves/Makes:1+Ingredients flour salt pepper Parkay margarine any cut from the venison
Cut meat into 1/2 thick steaks (if using ground meat shape in to 1/2 in thick patties). Dredge in flour salt and pepper. In a cast iron skillet (it is very important that you use a cast iron skillet to get rid of the game taste) melt lots of Parkay into pan, add meat. Cook about ten minutes on each side turning only once. Comments I have been eating venison for many years, and this is the easiest and best way for taste. Even the kids love it prepared this way.
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