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Ingredientes
- Deer ham parts Adolph's Meat Tenderizer Coarsley ground black pepper Squeezable soft margarine
Direcciones
- The secret to good venison is always to muscle the meat. Muscling means to remove each muscle individually. Once finished, the cook will have several cylindrical pcs resembling tenderloin. Place pcs in a Pyrex dish, sprinkle each side with meat tenderizer and coarsley grnd black pepper.
- Puncture each side liberally with a sharp fork. Squeeze margarine on one side. Turn meat over and repeat process on other side. Broil on high heat for about 4 min. Turn meat over and broil till brown. Remember venison is not as good when it is overcooked.
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