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Old Time Easy Deer Steaks
Sent in by William Murphee.
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~ 1 side deer backstrap
~ 1/2 gal butter milk
~ 6 tbsp garlic powder
~ flour, optional
~ salt and pepper, optional
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Cut backstrap into 1" or 2" thick slices.
Place meat in casserole dish.
In a bowl, mix enough butter milk that will cover steaks with the garlic powder. Pour over steaks.
Cover and refrigerate 1 – 2 days. Flip if necessary.
Remove steaks from butter milk and drain.
Grill 2" thick steaks over medium heat until medium doneness.
If cooking 1" thick steaks, bread with flour seasoned with salt and pepper and fry in a little oil in a skillet. Turn as needed until cooked medium.
Serve with your favorite sides and enjoy.
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