It's all Greek to me..

[MuscleOnTheRidge]

Hey Guys,, I somehow came up with this incredible Greek Venison recipe that will knock your socks off! It is a lite, very refreshing alternative to traditional steaks, chops, and roasts. My wife and kids love it! Here you go.

Ingredients:
1 Venison Backstrap or Hind Quarter Roast (2.5 - 3 lbs.)
2 small Lemons or 1 large one (you can use lemon juice concentrate, but fresh is better)
1 Tbspn Garlic Powder
1 Tbspn Dry Minced Garlic
2 Tbspn Onion Flakes
1 Tbspn crushed Oregano
1 Tbspn Cavenders Greek Seasoning
1/3 cup olive oil
1/4 cup soy sauce
2 tspn Black pepper

Slice venison across the grain for the most tender cuts into very thin (about 1/8 inch or a smidge thicker) medalions approx 1 inch x 1 inch . You should have 2.5 - 3 lbs of meat. Preheat large griddle or black skillet on fairly high heat then add olive oil. Add the venison and sprinkle Cavenders generously and evenly across the dish. Add Oregano, Garlic Powder, and Black pepper. Cook this mixture for 3 -5 minutes stirring frequently to ensure even cooking. If the mix becomes to wet, drain off excess liquid. It is supposed to fry, not simmer. Add Onion Flakes and dry Minced Garlic to pan and stir to mix evenly. Continue cooking for an additional 2 - 3 minutes. Your venison should be medium rare and show some slight signs of blood emerging from the medallions. Squeeze the whole lemon(s) for a few minutes to make them more juicy. Slice them in half and squeeze both lemon(s) into the venison mixture, then add soy sauce. The skillet should be hot. Stir the mixture around often and cook for about 1 minute. Serve immediately.
(Note: If you are only going to cook 1 lb of venison, be sure to cut the recipe in half)

You can serve this along side a Greek salad with Feta cheese, Greek or Hard crusty bread, or even brush some Pita bread with olive oil and heat in a skillet.
Place the meat in the Pita, add red onion and tomato, and away you go! Did I mention it makes a great burrito!

Bon Appetite'

MOTR

[Swens]

Are we going to see MOTR on the Cooking Channel sometime soon?? I am going to give that recipe a try. Thanks.

[Fellz]

A little bit of essence and BAM!