Hubby cooked my all-time favorite venison meal last night. Healthy? No. Delicious? Yes. He cooked it for me on one of our first dates and it's been ❤️ ever since...for him and the meal!
Thinly slice venison backstraps. The thinner the better.
Get your cast iron skillet hot. Add butter and olive oil.
Place the venison into the pan. Sprinkle with garlic salt. Flip. Cook until barely cooked. Do not overcook.
Best to eat hot, right out of the pan. (Let it cool just enough so you don't burn yourself.)
Serve with mashed potatoes (lots of butter, sour cream, milk) and sautéed onions and mushrooms. If you have a salad or steamed green veggie (broccoli, brussel sprouts, green beans), serve that too. We didn't last night. 🤷♀️
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