LEMON VENISON STEAK (back straps)
4 slices of bacon
1/2 large onion, chopped up
1 tablespoon of sugar
1 lemon, cut in half
some lemon pepper to taste
Take your backstrap and cut up into 1" thick cuts
Works best in a cast iron skillet but use what ya got.
Cook up the bacon in your skillet, remove the bacon and
LEAVE 2 tablespoons of drippings. Put the rest of the
drippings off to the side for later.
Add the onions to the skillet, sprinkle your sugar into it.
Cook it til the onion is tender.
Remove the onion, put the rest of the drippings into the skillet.
Toss in the meat, squeeze some of the lemon onto them and
add some lemon pepper.
You want to cook this on high heat and very quickly, it is best
if there is a small amount of pink left in the meat. As your cooking
the meat add the crumbled bacon and onion to reheat them.
Calendar
