Persimmon Venison Skillet Sizzle That'll Have the Holler Howlin

Y'all gather round the old farmhouse table 'cause this here Persimmon Venison Skillet Sizzle is about to turn a regular Tuesday into a down-home celebratio Free

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Ingredients

2 pounds of lean venison backstrap, the kind that tastes like pure wild freedom after a long hunt through the pines
4 ripe persimmons, those orange beauties that get sweeter than a Sunday sermon when they're soft and ready
2 big yellow onions, the kind that make you cry like you just lost your best coonhound
4 cloves of garlic, fresh from the garden and punchier than a mule kick
2 tablespoons of butter from the neighbor's cow, creamy and golden like a sunset over the barn
A handful of fresh thyme sprigs, smelling like the woods after a rain
Salt and black pepper to taste, the staples that make everything sing like a church choir
A pinch of red pepper flakes for that sneaky little kick your grandma always snuck in

Directions

First off, grab that venison backstrap and pat it dry with a clean kitchen towel while you tell it a joke about how it's about to get famous in your skillet, then season it generous with salt and pepper like you're blessing a newborn calf.
Next, slice them persimmons into thick wedges, making sure to cuss a little when the juice runs down your arm because that's just part of the fun in a Southern kitchen.
Heat up your trusty cast-iron skillet over medium-high heat till it's smoking hot, then drop in the butter and watch it melt like butter on a hot biscuit while you holler at the dog to quit begging already.
Sear the venison on all sides for about three minutes per side, flipping it with tongs and cracking wise about how this meat is tougher than a two-dollar steak but twice as good.
Pull the venison out to rest on a plate while you toss the sliced onions into the same skillet, stirring them around and singing a little tune about caramelizing till they're soft and sweet as a debutante.
Add the garlic and red pepper flakes next, letting them dance in the pan for a minute or two until the whole kitchen smells like heaven's own back porch.
Toss in the persimmon wedges and thyme sprigs, cooking them down gentle-like for five minutes so the fruit gets all jammy and sticks to the pan bits like gossip at a quilting bee.
Slice the rested venison thin against the grain, then nestle those pretty slices right back into the skillet with the persimmon mixture, letting everything bubble together for another three minutes while you brag about your cooking skills.
Give it one last stir, taste a little bite (careful, it's hot), and adjust the seasoning with more salt or pepper if your tongue says it needs a touch more sass.
Finally, carry that skillet straight to the table like you're presenting a trophy buck, and watch everybody dive in before the steam even clears.

More free Instant plates and funny Southern recipes at chucklechow.com.