Pan-Fried Venison - cooking recipe

Ingredients

2 lb. thin sliced (3/8-inch) venison
1 loaf whole grain bread
dash of salt
butter as needed

Preparation

Processing wild and domestic meat is a tradition found throughout New York State.
One way of sharing family traditions and values is when working together.
When processing venison all family members can participate.
From cutting to wrapping, labeling to freezing there is something for everyone to do.
When a \"lull\" occurs, heat skillet, add butter when it will sizzle.
Cook the thin slices of venison quickly and not well done, medium is best. Salt and pepper lightly.
Eat with fresh bread and good conversation.
Cooking time is less than 5 minutes.
Serves four people.