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.
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.
file photo for reference only
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