Venison tenders and eggs.

Need some shoulder meat soaked in ice water for 2 days before cutting. Please do not add salt to the ice water. Trim out the unfavorable tissue like silver skin, tendon, gristle and fat leaving nothing but pure tender meat, no white stuff. This is very tedious work. Well worth it. Cut the meat into bite size chunks.


In a frying pan goes a big chunk of real butter. On medium heat, tend and stir until it has turned gold in color over medium low heat.
Set it aside while the bite size chunks were dusted with salt and pepper and lots of Hungarian paprika on a cutting board. No Spanish paprika please. Not the same taste. Do one side then roll them around on the cutting board to coat all surfaces.

Add an equal amount of olive oil to the butter. Turn heat to medium and put the pan back on the burner. Put a lid on top leaving it off center for water vapor to escape. As soon as it starts to sizzle give it 2 to 3 minutes then check the temperature of the largest piece. Do not flip the meat. Pull it at 160F and on to the plate it goes.

Add 2-3 eggs per person to the pan and cover fully.
Return to medium heat and soon as you hear a sizzle go exactly one minute and take from the heat and serve them up with the tenders. Eggs will look like over easy eggs without the flip.
My score is 9.3 out of 10.
Cheers.
CB