yoz

Rebel wolf I am going to try your first that sound great. Here is mine after tasting this recipe there aren't too many deer safe when they walk by me now.

I use backstrap most of the time but I have used boneless steak also.

1/2 - 1 lb basckstrap buterflied.
1 onion
3 - 4 Hot Cherry peppers de-stemmed and de-seeded cut in half (Sweet can be substituted)
1/2 cup of Marsala Wine (has to be marsala)
1/4 stick of butter

Butterly back strap lightly flower both sides sear meat in small amount of olive oil or regular cooking oil for abnout 30seconds each side remove meat set aside.

now add onions and peppers cook for a while till done. add some butter now if needed.

put vension back into pan with cooked onions and peppers add wine put the butter in lower heat turning meat ocaasionaly till cooked the way you like it.

put this on bread and eat. It's the best vension recipe I have ever eaten.