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Deer Pockets
Thanks to Robert Phillips for sending this recipe.
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~ 10 thinly sliced backstrap medallions, tenderloin works too
~ seasoning salt
~ pepper
~ 2 tbsp oil
~ 1 -2 tomatoes about the same diameter as the medallions, sliced into 10 thin slices
~ 2 – 3 slices American cheese, cut into quarters
~ 2 – 10 count cans of biscuits
~ flour
~ 1 egg, beaten
~ 1/8 cup of cold water
~ seasoning salt
~ spicy brown mustard
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Heat the oil in a skillet.
Season the meat with seasoning salt and pepper. Add to the oil.
Quick fry browning on both sides. Remove and drain on paper towels.
Flour a surface and roll each biscuit out thin.
Beat the egg and water together.
Place a piece of meat on each biscuit. Top with a piece of cheese and a tomato slice.
Place another biscuit on top and pinch the edges together with a fork.
Brush the top with the egg mixture and lightly sprinkle with seasoning salt.
Place on a baking sheet and bake at 350 degrees 11 – 13 minutes or until golden brown.
Remove and let cool a few minutes.
Top with a little mustard and enjoy.
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