Venison steak; when you butcher your meat cut some good size steaks instead of jointing it all. Haunch and along the back both outside and inside bone. About 1-2 cm thick slabs.
To prepare- defrost and with v.sharp knife remove all trace of tendon/marble/silver skin.
Crack/crush spoonfull of peppercorns, add sprinkle of garlic salt. Wipe a smear of olive oil on both sides of meat and press meat into pepercorn garlc mix.
Get a heavy frying pan v.hot put steak in turn immediatly,remove from heat (seared) turn heat right down and "gently" fry turning frequently for 5/7 mins.
Pour a little cream into pan and stir with juices to produce pepper sauce at last minute. Serve with salad and newpotatoes or chips if you must!
In 15 mins. anyone can produce a decent venison supper.
The secret(watched at Gamefair cook demo.) is to remove and discard all tendon/silver skin prior to cooking.
To prepare- defrost and with v.sharp knife remove all trace of tendon/marble/silver skin.
Crack/crush spoonfull of peppercorns, add sprinkle of garlic salt. Wipe a smear of olive oil on both sides of meat and press meat into pepercorn garlc mix.
Get a heavy frying pan v.hot put steak in turn immediatly,remove from heat (seared) turn heat right down and "gently" fry turning frequently for 5/7 mins.
Pour a little cream into pan and stir with juices to produce pepper sauce at last minute. Serve with salad and newpotatoes or chips if you must!
In 15 mins. anyone can produce a decent venison supper.
The secret(watched at Gamefair cook demo.) is to remove and discard all tendon/silver skin prior to cooking.