While this seems a no brainer to cook, I think there is plenty to say about how to do it.
First, while canola oil if best for fish, for this we want olive oil.
Cut and chop a few cloves of garlic.
Cook them in the olive oil to disperse the flavor.
Add the slices of venison steak and cook quickly on both sides. Don't over cook.
Take out the meat and put slices of white onion and red peppers in the pan with a healthy sprinkling of black pepper and paprika.
Cook this mix until it is almost done. Put the meat in on top of the mix just to keep it warm.
Eat more onions and peppers than venison. Cut in small bites.
Venison is rich in flavor and those who are turned off by it are often trying to eat too much of it at once.
Keep the meat portion small and the meal will satisfy.
First, while canola oil if best for fish, for this we want olive oil.
Cut and chop a few cloves of garlic.
Cook them in the olive oil to disperse the flavor.
Add the slices of venison steak and cook quickly on both sides. Don't over cook.
Take out the meat and put slices of white onion and red peppers in the pan with a healthy sprinkling of black pepper and paprika.
Cook this mix until it is almost done. Put the meat in on top of the mix just to keep it warm.
Eat more onions and peppers than venison. Cut in small bites.
Venison is rich in flavor and those who are turned off by it are often trying to eat too much of it at once.
Keep the meat portion small and the meal will satisfy.
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