Category : Poultry
Author : Bdavis
Hits : 4338
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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.
Storing Ginger Root
Store ginger root dry in your refrigerator. For longer storage, peel the ginger and cover with sherry wine before refrigerating. You can also freeze (...)
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