French's simply venison

Yield: 4 servings

Deer ham parts

Adolph's Meat Tenderizer

Coarsley grnd black pepper

Squeezable soft margarine


The secret to good venison is always to muscle the meat.

Muscling means to remove each muscle individually.

Once finished, the cook will have several cylindrical pieces resembling tenderloin.

Place pieces in a pyrex dish, sprinkle each side with meat tenderizer and coarsley ground black pepper.

Puncture each side liberally with a sharp fork.

Squeeze margarine on one side.

Turn meat over and repeat process on other side.

Broil on high heat for about 4 minutes.

Turn meat over and broil until brown.

Remember venison is not as good when it is overcooked