Ingredients Jump to Instructions ↓

  1. 2 pounds venison tenderloin

  2. 1/2 cup soy sauce

  3. 1/2 cup Worcestershire sauce

  4. 1/2 cup butter, melted

  5. 1/2 to 2 teaspoons Liquid Smoke, optional

  6. 1 egg, beaten

  7. 1 cup buttermilk

  8. 1 cup all-purpose flour

  9. 2 teaspoons seasoned salt

  10. 2 teaspoons canola oil

Instructions Jump to Ingredients ↑

  1. Cut tenderloin into eight steaks. In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce, butter and Liquid Smoke if desired. Add steaks; seal bag and turn to coat. Refrigerate for 2 hours. In a shallow bowl, combine egg and buttermilk. In another bowl, combine flour and seasoned salt. Drain steaks, discarding marinade. Dip steaks in buttermilk mixture, then roll in flour mixture. In a large skillet over medium-high heat, cook steaks in oil for 12-14 minutes or until a meat thermometer reads 160°, turning occasionally. Yield: 8 servings.


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