Appetizer: Venison Stew Treats

[Early]

Trim venison stew chunks and cut down to bite-size (not too small). Get a good-sized cast iron skillet hot and add a good layer of butter...heat to :almost but not quite" smoking. Add the stew pieces to the hot, hot butter...stir and turn with two wooden spoons until seared all around. Note: You want a good sear...but with pink-red meat centers. Spoon the chunks onto a warm platter...sprinkle lightly with garlic salt...set in front of your guests, already armed with forks and cocktail plates. Get another batch going quickly...the first will go fast.

[Dom]

They sound good.I do almost same except i shake mine in flour first.Butter make's every thing taste great.