3. Once fragrant, add in onions. Cook onions until they are a bit brown.
4. Slice back straps into thin slices. The thinner the pieces are, the less tough they will be to chew + easier to cook.
5. While pan is heating up, season back straps with garlic powder, salt, & pepper. Add in the straps when the onions have browned a bit.
6. Fry steak until the deer is completely cooked. Stir occasionally to really give all aspects of the meat the amazing flavor this offers.
7. Wallah! Juicy deer steak!
Notes
Tip: Only use Vidalia Onions! They really bring out the flavor more than any other onion.Tip: Venison is very TOUGH. That is because deer are very muscular & have little fat. The more fat you add to the meat, the more tender it will be!