http://youtu.be/b2YbwbSMe1c For Buffalo venison prepare the same way but use slices of backstrap with silverskin and fat trimmed off. It is AMAZING! We like thinner slices or even thick ones that have been pounded thin with a tenderizing mallet.
If you like it, please share it with others. There are a few other good venison dishes to try on my You Tube channel too.