My version of blackend venison steaks - two year old (12-23-15 lost package), non-freezer burnt, non-freezer tasting, paperwrapped venison, a D. Mauch variant of a fried steak on cast iron skillet. Different seasonings than my usual, big dried onion flakes, italian seasoning, garlic powder and flakes, rosemarry, cumin, chili powder, allspice and dash of salt - pretty heavily covered, it all blackens. Med low heat, 15-20mins. Horseradish sauce.
Best steaks and the reason why i had marked "perfect" which rarely do. Fletch-Tite right next to the dinner plate - had a few repairs to do lately.
Gun club meeting on Valentine's Day, wife picked up some good bread and a dropped piece made a perfect heart shape.
Elk, Moose, Deer - All sorts of venison
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