wankerjake
Member
Sliced thin and marinated in salt, pepper, ponzu and sesame oil. Then served with wasabi and soyOk I ‘d give the elk a go but it would need a generous dab of wasabi and soy sauce.
Sliced thin and marinated in salt, pepper, ponzu and sesame oil. Then served with wasabi and soyOk I ‘d give the elk a go but it would need a generous dab of wasabi and soy sauce.
For some reason I am sick of stews, so I used some of my large stew meat chunks. Talking about chicken fried venison made me hungry. These were larger cubes about 1 inch, I flattened them to about 1/4'' think with the cast iron pan and did the normal flower and egg warsh. And made gravey after.
Again sorry for the bad photo. Only the finest China lol.
View attachment 895087
My wife made a Szechuan stir-fry for supper tonight. I didn't take a picture because I was too busy eating it.
She cut up a deer round roast into thin strips, then added hot peppers, broccoli, bell peppers, onions, garlic, ginger, and hoisin sauce. Served over rice that was cooked in beef broth.
How big is that cast iron pan? Do you need a crane to lift it?Mrs farmer is an excellent chef.
View attachment 894864 venison swedish meatballs.
(I should have taken a 'before' picture)