Ingredients
2 pounds venison tenderloin1/2 cup soy sauce1/2 cup Worcestershire sauce1/2 cup butter, melted1/2 to 2 teaspoons Liquid Smoke, optional1 egg, beaten1 cup buttermilk1 cup all-purpose flour2 teaspoons seasoned salt2 teaspoons canola oil
Preparation
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 thermometer reads 160°, turning occasionally.
