Desk Jockey
WKR
- Joined
- Apr 5, 2015
- Messages
- 5,824
So I pulled out a nice deer roast from last year. I didn't feel like some fancy prep so I sliced it into steaks about 1 inch thick. I then flattened those to about half that width with a kitchen mallet and some saran wrap. Seasoned them and seared them in a medium hot cast iron skillet in garlic butter for about 1.5 mins each side.
They came out with a nice brown crust but still rare in the center. Very tender to cut and chew.
I have pounded poultry and breaded it for frying but never done a lot of red meat preparations like this and never for the grill. Makes me want to experiment more.
Any thoughts or recipes that you care to share?
They came out with a nice brown crust but still rare in the center. Very tender to cut and chew.
I have pounded poultry and breaded it for frying but never done a lot of red meat preparations like this and never for the grill. Makes me want to experiment more.
Any thoughts or recipes that you care to share?