| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Meats, Main dish | 4 | Servings |
INGREDIENTS
| Deer ham parts | ||
| Adolph's Meat Tenderizer | ||
| Coarsley grnd black pepper | ||
| Squeezable soft margarine |
INSTRUCTIONS
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 pieces resembling tenderloin. Place pieces in a Pyrex dish, sprinkle each side with meat tenderizer and coarsley ground 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 minutes. Turn meat over and broil until brown. Remember venison is not as good when it is overcooked. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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