Deer backstrap, cut 2 fingers thick, placed in ziplock bag & pounded to 1/2 inch, with any empty wine bottle I just happened to have at hand, simply seasoned with salt & course cracked pepper.
Into smoking hot cast iron skillet, for about a minute a side.
Remove & rest while finishing sides of sautéed onions & cremini mushrooms, mashed potato with parmesan cheese & tender green peas.
Simple & delicious.
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
