Venison Steaks


Use back strap steaks. These are cut from the same area that pork or
lamb chops come from but they are bone free. Steaks should be cut 3/4
inch thick, I prefer to butterfly cut by cutting 1 1/2 inches thick then
dividing by cutting almost through the middle and laying the two halves
out like a butterfly.

Remove all visible fat. Tenderize with a meat hammer or you may just use
the handle of a heavy butter knife to tenderize the meat.

Roll meat in olive oil then sprinkle meat with Lowery's Season Salt.

Add 1/8 inch of water to frying pan and simmer meat until pink in the
center. It is very important to not overcook venison. If you want gravy,
melt two pats of butter into the liquid and slowly stir in two
tablespoons of sifted flour.

Simple but surprisingly delicious and healthy to boot.

Ken Harmon

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