This time, Hubby volunteered to make my venison for the week. We'll use it for my lunches and for breakfast-for-dinner sandwiches (post coming soon).
This time, it was super simple:
Clean up silverskin and extra fat.
Tenderize - i.e. pound it for a while.
Put it in a gallon ziploc bag with lots of Kosher salt. Mix it all up well.
Let sit in refrigerator overnight.
Take it out of the refrigerator at least 1 hour prior to cooking.
In a cast iron pan, add a bit of high temp oil (avocado oil, grape seed oil, etc). Get the pan super super hot. Sear the venison on each side until brown.
Cook it in a 350F oven until temp reaches 145F.
Served for lunch with rice and asparagus.
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