Glazed German chocolate cake rounds filled w/ decadent chocolate mousse.
Don’t think that we did not notice the placement of that shot on the picture of your buck! Good shot! (And sorry about your wife’s Car!)
A lot of garlic, but you have something to use it with!
Warning given!)
I have the garlic but no venison. Let us know how this tastes!
https://shelbykilibarda.com/garlic-butter-venison/
Ingredients
1 tbsp olive oil
1 pound venison steak cubed into 1-inch pieces
3 tbsp butter
3 tbsp garlic minced
1 tsp red pepper flakes
1 tsp parsley chopped
salt & pepper to taste
Marinade
1 cup soy sauce
salt & pepper
Instructions
In a large bowl, combine soy sauce, cubed venison, salt, and pepper. Let venison marinate for 15 minutes.
Heat butter in a large skillet over medium-high heat. Once the butter has melted, add the venison, garlic, red pepper flakes, parsley, the leftover marinade, and salt and pepper to taste. Brown each side of the venison for 1 minute. Be careful not to overcook!
Remove from heat and enjoy! Serve with your favorite side. We enjoyed it with potatoes and asparagus.
P.S. I cook most of my recipes at night, so it is too dark to take pictures.
That sounds pretty much perfect!
No Venison in my freezer yet, but there is some Elk in there, so I’ll pull that out and give this a whirl.
I, too, do my best work in the dark. *SNORT*
Glazed German chocolate cake rounds filled w/ decadent chocolate mousse.
Except for the soy sauce marinade bit, that is pretty much exactly how I season venison that’s going to be pan-fried. I can say with certainty that it would be delicious.
The advice in the recipe to be careful not to overcook is spot on. I will do my best to follow that when I cook the tenderloins for supper tonight.
I stopped by the body shop this morning after I got done checking on Pops at the hospital. I won’t be surprised if they total the wife’s car. Every bit of door/fender skin on the passenger side is ruined, and the rocker panel is crushed under the rear door.