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Home Cooking 1

Venison Steak go-together

mike.foodguy | Dec 23, 201410:03 AM

Labeled "steak" by the butcher that did the processing, these are more like small medallions cut about a half-inch thick. My plan is to dust them with seasoned flour and do a quick pan-fry. What kind of rustic starch or vegetable should I pair with them?

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