- venison filet; sliced 3/4 – 1 inch thick
- butter
- thin lemon slices; or frozen lemonade
Wash venison thoroughly.
Brush sliced with a very small amount of lemonade. If using lemon slices, Slice lemon very thin and place a slice on each fillet. Place in refrigerator; wait 15-30 minutes. Remove, turn over, and place lemon slices on top. Again, let stand in refrigerator 15-30 minutes.
Saute filets lemon side up, in skillet and brown quickly. Turn, placing lemon on browned side, and cook until rare or medium rare. Sprinkle with salt and serve.
Serve rare. Do not overcook as venison is dry and will toughen almost immediately.
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