Venison Flank and Briscut

well last night i process the doe she was 93 lb retrieve only 38 lbs boneless meat. lost some due to the shot.

I took the time to clean the brisket and the flank as muck as i could get. So tonight i cooked some of it. Must remove sinew silver skin from both sides.

Ran them through the cuber twice.
Seasoned with salt, pepper ,italian seasoning and brushed them with honey teriyaki marinade.
While that sits slice two large softball onions put olive oil in pan about 1/8-3/16 inch deep.
Salt pepper Cajun seasoning. cook them down soft then add 1/2 a shoot of apple cider vinegar and 1/2 a shoot of westchester sauce.
turn heat down add 1/3 stick butter and stir.

Now have a pan hot put butter in it not oil (real butter)

Sear steaks flip and sear then remove. Remember on a deer there thin 3/8 to 1/4 thick.

leave them in just long enough to start developing brown spots on setting 8 out of 10 for stove

They were excellent