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Western Oregon | Same as venison backstrap. Cut thin, soak in buttermilk at least 3 hours, remove from buttermilk with fork and let drain a few seconds on a plate, lightly salt and pepper, both sides, roll in salt and pepper seasoned flour. Put in very hot fry pan with a coating of oil, just lightly brown flour and turn. Same for other side. Been a long time. Better yet, chicken livers.
Fry the onions separate in butter of course. I like a little crunch left....James
Edited by jwal10 12/10/2022 10:58
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