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Post by williethewelder on Mar 10, 2007 16:46:46 GMT -4
I always slice mine kinna thin (about 1/4") and fry em in onions and butter then toss in a can of potatos and some shrooms!!! mmmmmm mmmmmmmm good!! ;D ;D
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Deleted
Deleted Member
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Post by Deleted on Mar 10, 2007 20:54:13 GMT -4
Eat them ;D
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Post by williethewelder on Mar 11, 2007 1:02:54 GMT -4
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Post by markr on Mar 12, 2007 8:21:20 GMT -4
I like to grill them.
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Post by cjsholes on Mar 12, 2007 9:33:23 GMT -4
I have been grilling mine whole or in 1/2 or 1/3, depending on the number of people. I like to make a grill them rather rare and make a sauce by reducing whatever marinade I concocted that time. Then I will slice them about 1/4 inch thick and drizzle the sauce over them. Any mushrooms, onions, and garlic just add to the feast!!! I used to to them into butterfly steaks all of the time, but I like them this way better
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Post by zodiakgsps on Mar 12, 2007 17:44:37 GMT -4
I like them grilled medium rare with just some montreal seasoning. Another good recipe is to cut them about 2" thick, marinade an hour in teriyaki & montreal, wrap each piece with a strip of bacon & insert tothpick to hold, grill to desired doneness. YUM!
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Post by edmehlig on Mar 17, 2007 22:48:53 GMT -4
Venison Cutlet Parmigan
I like to cut the back straps into 3 equal lengths. Then on my slicing maching cut them length wise maybe 3/16 thick. Then I'll pound them to tenderize them a little, dip them in eggs, then bread crumbs and fry them about 2 minutes on each side. Then I lay them in a pan, cover them up with Tomato Sauce and then cover them with shreded Mozzeralla Cheese and cook them in the oven until the cheese melts.
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