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<blockquote data-quote="BBQBluesMan" data-source="post: 137890" data-attributes="member: 1007"><p>Haha, I have to disagree. As long as you don't cook the hell out of the meat, svns method is an excellent way to cook venison. I use s/p, a little bit of garlic and onion powder and some cayenne....soak the venison in milk quick to help flour stick and fry in a hot pan with butter. For lunch today I went a step further and made a quick pan gravy after the venison was cooked...added two tablespoons of Au jus concentrate (johnnys brand, the liquid stuff), about a quarter cup of water, some Worcestershire and a splash of milk. Let reduce for about 3-4 minutes then added a bit of flour to help thicken. Then I ate like a caveman for lunch. Haha</p><p></p><p>[ATTACH]8794[/ATTACH]</p><p>[ATTACH]8795[/ATTACH]</p></blockquote><p></p>
[QUOTE="BBQBluesMan, post: 137890, member: 1007"] Haha, I have to disagree. As long as you don't cook the hell out of the meat, svns method is an excellent way to cook venison. I use s/p, a little bit of garlic and onion powder and some cayenne....soak the venison in milk quick to help flour stick and fry in a hot pan with butter. For lunch today I went a step further and made a quick pan gravy after the venison was cooked...added two tablespoons of Au jus concentrate (johnnys brand, the liquid stuff), about a quarter cup of water, some Worcestershire and a splash of milk. Let reduce for about 3-4 minutes then added a bit of flour to help thicken. Then I ate like a caveman for lunch. Haha [ATTACH=CONFIG]8794._xfImport[/ATTACH] [ATTACH=CONFIG]8795._xfImport[/ATTACH] [/QUOTE]
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