How To Cook Venison Cutlets - How To Cook. This is a recipe for venison steaks which is deer meat. For the salad, trim the stalk end from the green beans.
Add another handful of garlic and more cutlets, repeating the process. Repeat the process with each successive finger for an approximate indicator of ascending doneness—i.e., pointer is rare; Recommended cooking methods for venison Step 6 the meat should still be slightly pink in the middle. Ingredients • aged venison backstrap, cut into thin slices and pounded until evenly thin • seasoned breadcrumbs • flour • salt and pepper • vegetable oil. Fry in hot cooking oil until golden brown, turning once. Squeeze lemon juice on venison. It will bring out the caveman cook in you. Melt fat in skillet and fry meat until well browned on both sides. Fry for approximately 4 minutes per side, or until golden brown.
Place meat on a hot platter. It will bring out the caveman cook in you. Repeat the process with each successive finger for an approximate indicator of ascending doneness—i.e., pointer is rare; Add another handful of garlic and more cutlets, repeating the process. Melt butter in heavy skillet and brown cutlets on both sides over medium heat. Whip up some mashed potatoes, add a vegetable (i love peas with venison), a dinner roll and you have heaven on a plate. Working cuts of venison must be cooked for a relatively long time at a low temperature (220 ° to 325° f) to allow the connective tissue to breakdown. Fry for approximately 4 minutes per side, or until golden brown. Cover skillet and cook about an hour on low heat or until tender. Add enough oil to the bottom of a large cast iron skillet to fill ½ deep. Fried venison cutlets this is a set of guidelines.
