 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Venison steaks are cooked with lemon juice, then topped with bacon and sauteed onions. Good served with wild rice. From Wild Bounty cookbook. Ingredients:
4 slices bacon |
1/2 large onion, chopped |
1 teaspoon sugar |
1 1/2 lbs venison, 1-inch thick cutlets from backstrap |
1 lemon, juice of |
1 teaspoon lemon pepper seasoning |
Directions:
1. Fry bacon in a large skillet.
2. Remove slices, leaving 2 tbsp drippings in skillet, but reserving remaining drippings.
3. Add onion to skillet and sprinkle with sugar, cook about 3-5 minutes until onion is tender.
4. Remove onion and return reserved bacon drippings to skillet.
5. Place venison cutlets in skillet, squeeze a small amount of lemon juice on each cutlet and season with lemon pepper.
6. Cook about 5 minutes on each side, until center is still slightly pink.
7. Top cutlets with crumbled bacon and onion and reheat.
8. Serve immediately.
|
|