Butter & Onion Deer Steak
Ingredients
- 6 tbsp salted butter
- 1 lb. Deer Back Strap sliced into 3 pieces
- 3 tbsp garlic cloves minced
- 1 Vidalia Onion
- 1 tbsp garlic powder
- salt & pepper to taste
Instructions
- 1. Heat cast iron skillet to a low heat. Let heat before placing butter into pan (about 3-5 minutes).
- 2. Once the pan is heated, place butter into pan & let it melt (keep burner on same heat setting). Once butter has spread over the pan, place garlic cloves into pan. Sauté garlic in butter until fragrant.
- 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!