French's Simply Venison

1. 1

   The secret to good venison is always to muscle the meat.

2. 2

   Muscling means to remove each muscle individually.

3. 3

   Once finished, the cook will have several cylindrical pieces resembling tenderloin.

4. 4

   Place pieces in a Pyrex dish, sprinkle each side with meat tenderizer and coarsley ground black pepper.

5. 5

   Puncture each side liberally with a sharp fork.

6. 6

   Squeeze margarine on one side.

7. 7

   Turn meat over and repeat process on other side.

8. 8

   Broil on high heat for about 4 minutes.

9. 9

   Turn meat over and broil until brown.

10. 10

    Remember venison is not as good when it is overcooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.