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    Venison: French's Simply Venison

    Source of Recipe

    internet

    List of Ingredients

    Deer ham parts
    Adolph's Meat Tenderizer
    Coarsley grnd black pepper
    Squeezable soft margarine

    Recipe

    The secret to good venison is always to muscle the meat. Muscling means to remove each muscle individually. Once finished, the cook will have several cylindrical pieces resembling tenderloin. Place pieces in a Pyrex dish, sprinkle each side with meat tenderizer and coarsley ground black pepper. Puncture each side liberally with a sharp fork. Squeeze margarine on one side. Turn meat over and repeat process on other side. Broil on high heat for about 4 minutes. Turn meat over and broil until brown. Remember venison is not as good when it is overcooked. Serves 4.

 

 

 


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