Ground venison with some pepper and garlic salt. Heat up some olive oil. Cook on medium. And top with bell peppers and bbq sauce. And to finish it off add a beer and a remote control. Life is good today. So anyone else have any good venison recipes? Sent from my SM-G950U using Tapatalk
Backstrap chilequillias Fried up some tortillas, added a few eggs, cooked backstrap on the side till done mixed Then added green las palmas Chile sauce topped with cheese. Kids devoured it!! Sent from my iPhone using Tapatalk
I tend to make a bunch of tenderloin fajitas on Sundays! I slice it in 1/4" strips and cook in hot olive oil for about 8 minutes. Onions, peppers and mushrooms in the other pan with butter!
I made it this morning, feed the kids!! Thats all that was left! Came out good. Yesterday made some thing similar except add ground Venison chorizo. Gone in 5 minutes. Sent from my iPhone using Tapatalk
90% of the venison I make is thin sliced medallions marinated in olive oil and seasoning and grilled or fried high temp for just a few minutes.
My go-to is definitely breaded steaks. I cut em thin, season with a little Goya, dip in egg, then bread crumbs and fry in olive oil. So good that I eat them cold right in the treestand. Fast and easy to make too. And for breakfast with eggs and toast, O M G
How thin you talking? My uncle said he liked to have his backstraps cut thin like potato chips(doubt that thin lol) and floured and fried. I've always been a medium rare person, even when I'd bread and fry nuggets. You talking like a chicken fried steak? I also had to google Goya and then search through the results to find it
Pretty thin, maybe 1/4"?, steaks from the processor, I slice them in half if possible. It's fine if they're thicker, just my preference. And I cook them until brown and little crunchy on the edges. Yea, like a chicken fried steak. Funny about the Goya, guess I shouldn't have assumed everyone uses it, LOL. I think it's big with the Hispanic crowd, but I use it on everything and got my buddies hooked on it too
That's it, but that's the spicy version. I use the one with the blue cap, non spicy. I use it on meat, chicken, fish....it's good ****!
Only one thing wrong with the 3rd pic ( PBR)......................................................YUCK just about anything else except that Panther Piss Sorry VS
Dang Brett, you always get grief for your taste in beverages I made a boatload of breaded steaks tonight for me and a friend. I should have taken some pics, but forgot. I thought for sure that I would have leftovers for the weekend, but we ate the whole batch. Unbelievably good!
