for dinner tonight. I sauteed the onions and bell pepper in olive oil and also threw in some reconstituted morels and of course salt and pepper.|
I seasoned the deer meat, sliced thin, with salt and pepper and garlic powder and then threw it into a bigger skillet with the sauteed stuff. Cooked it till it was just about done but not over cooked. Then put a heap onto a hoagie roll with provolone cheese and melted it in the oven for a minute. Turned out pretty well, and went down great (as usual) with an ice cold Sun Drop.
Sorry for the crappy cell phone pic. New camera came but battery was charging.