Main Index     Games Recipes    Fish Recipes    Shellfish Recipes



Deer Recipes





Fillet of Venison


Tenderloin or rib eye fillets cut 3/4" to 1" thick
Thin slices of lemon

Slice lemon very thin and place a slice on each fillet. Place in refrigerator; wait 15-30 minutes. Remove, turn over, and place lemon slices on top. Again, let stand in refrigerator 15-30 minutes. When ready to cook, melt enough butter in a heavy (or teflon-lined) skillet to cover bottom of pan. Place fillets, lemon side up, in skillet and brown quickly. Turn, placing lemon on browned side, and cook until rare or medium rare. Sprinkle with salt and serve. DO NOT OVERCOOK! Blood will come through on browned side when just right.


Venison Vegetable Pot Pie - Broiled Venison Steak - Chili Con Carne - Venison Stew - Venison Roast - Fillet of Venison - Venison Meat Loaf Venison Cutlets in Sour Cream - Stuffed Venison Steak - Venison Swiss Steak - Country Fried Venison Steak - Venison Sausage - Hot Venison Sausage - Venison Chili - Venison Meat Balls