Simple, satisfying, and scrumptious, this approach to preparing venison enjoys the additional advantage of requiring very little prep time. Just a few minutes with some simple ingredients and a hot skillet gives you some mighty fine eating.
1 pound cubed venison steaks
1/2 cup prepared mustard
2/3 cup flour
1 teaspoon salt
6 tablespoons canola oil
Brush cubed steaks on both sides with prepared mustard. Mix flour and salt then dredge mustard-painted steaks in flour. Heat canola oil in a skillet and quickly cook floured steaks until golden brown. Serve immediately.
TIPS: Any type of mustard works well. Don't overcook steaks should retain a hint of pink in the middle. Fix extra if you wish; leftovers make fine sandwiches.