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“Venison steaks are cooked with lemon juice, then topped with bacon and sauteed onions. Good served with wild rice. From "Wild Bounty" cookbook.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry bacon in a large skillet.
  2. Remove slices, leaving 2 tbsp drippings in skillet, but reserving remaining drippings.
  3. Add onion to skillet and sprinkle with sugar, cook about 3-5 minutes until onion is tender.
  4. Remove onion and return reserved bacon drippings to skillet.
  5. Place venison cutlets in skillet, squeeze a small amount of lemon juice on each cutlet and season with lemon pepper.
  6. Cook about 5 minutes on each side, until center is still slightly pink.
  7. Top cutlets with crumbled bacon and onion and reheat.
  8. Serve immediately.

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