Original recipe yields 8 servings
Based on a 2,000 calorie diet
I am a chef on a south Texas deer ranch and I always chicken-fry the backstrap. I cook it the same, but chop it differently. I cut the backstrap into 3 inch chunks and pound it flat just like ...
This was awesome! The only modification I made was to use Tony's Season Salt rather than plain salt.
This recipe was exceptional! A definitel keeper. We do not often get vension, so I had no idea how to cook it. My neighbor gave it to me and I was not too thrilled with the way he told me to coo...