sliced venison sauté
by Patrick Mullin
Patrick Mullin is an award-winning wild game chef and is the Co-host of T.J. Greaney’s highly acclaimed Texas Outdoor Zone radio show in Austin, Texas. He is a prolific writer who specializes in outdoor cooking with his monthly column “The Camp Cook” appearing in the award-winning Texas lifestyle magazine Country Line Magazine.
In a large skillet, melt butter and stir in seasoning salt (to dissolve) over a medium-high heat.
When the butter is turning brown, add the sliced venison.
Quickly brown on both sides and place on a warm platter.
Can be served as an appetizer.