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Author Notes: This recipe is one that my oldest brother likes to make for friends and family for the deer he has harvested from his ranch in Texas. no preservatives, lean meat and so fresh you would never know it was wild game. —Kjboots
cups Finely chopped pecans
pounds Venison steak, blackstrap or ham/roast sliced
cup Olive oil
cup Good German mustard
- Take venison, whatever parts you want to use, and pound to 1/4" thickness in individual portion sizes. Slather both sides with mustard and let sit about 5 minutes.
- Put pecans on shallow plate or pie pan. Take one piece of venison at a time and dredge in pecans, pressing to make sure they stick. Out on cookie sheet I. Single layer and set aside.
- Take an 8-10" frying pan and heat 2 tablespoons of olive oil. When it shimmers, add venison. Cook only one piece at a time. Let cook 3-5 minutes on each side; don't over cook or let pecans burn.
- When done, remove from pan to cookie sheet lined with paper towel. Keep in oven on lowest setting until all of the venison has been cooked.
- This recipe was entered in the contest for Your Best Recipe with Mustard