Wednesday, January 2, 2013


1 lb venison cubed steaks
1/2 cup Dijon mustard
2/3 cup flour
1 tsp salt
6 tbsp canola oil

Brush the steaks on both sides with the mustard.

Mix the flour and salt and dredge the steaks in the flour.

Heat the oil in a skillet and quickly cook the steaks until golden brown.

Serve immediately.

Note:  Venison should never be overcooked.

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