Quote:
Originally Posted by Divemaster
Tonight it was whitetail backstrap medallions marinated for a couple of hours in Stonewall Kitchen Sriracha Teriyaki sauce, cabernet, and minced garlic. Dredged them in flour then pan fried in olive oil. I overcooked the thinnest pieces a bit, but overall it turned out well.
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You did not overcook, the sugar component in the Teriakia sauce, (which I assume was store bought,) burned hotter than the protien's natural juices?
Maybe try low and slow next time?
Holly