Venison Steaks
Venison Steaks is an moderately easy dinner. Made with 2 tbsp. baking soda, 1/2 gal. water, 20 to 30 pieces backstrap, 1 tbsp. salt and 1 tsp. pepper, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
My Ma-Ma Fondren said the secret to good venison was to make sure all the "grissle" or the white part on the deer meat was cut off!
(This is what gives it that "gamey" taste.)
Soak the backstrap in the water and baking soda for 1 to 2 hours.
Rinse with clean water.
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