Easy Venison Sauté

By Linda Dightmon

• Venison steaks or pieces, not too thick. (about ¼”)
• Olive Oil
• Fresh garlic
• Sliced mushrooms
• Seasoned salt
• Pepper
• 1 Tablespoon of butter

The secret to cooking any type of game meat is to keep it moist. Game has virtually no fat. Put the venison in a shallow container for marinating. Rub both sides of the venison pieces with the fresh garlic. Then generously sprinkle seasoned salt and pepper on both sides of the meat and coat with the olive oil. Set aside.

Sauté mushroom slices in the butter and a little more olive oil. I usually add a little more garlic at this point but you may not like that much. When the mushrooms are done add the venison to the hot pan. DO NOT OVERCOOK. Try this recipe in the morning with eggs and toast. Like my husband says, “This is so good it’ll make you slap your mama.” But don’t do that!!!

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