Total Time
30mins
Prep 5 mins
Cook 25 mins

Venison steaks are cooked with lemon juice, then topped with bacon and sauteed onions. Good served with wild rice. From "Wild Bounty" cookbook.

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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