Pan-Broiled Venison

Name: Pan-Broiled Venison
Ingredients: 4 lb. (approximately) venison fillets; powdered tenderizer; onion salt, garlic salt or powder and black pepper; 1 stick margarine; 2 Tbsp. (approximately) Worcestershire sauce (dry or liquid); 2 large sliced white onions; salt and pepper; thinly sliced potatoes

8 ingredients

6 steps

Ingredients

4 lb. (approximately) venison fillets
powdered tenderizer
onion salt, garlic salt or powder and black pepper
1 stick margarine
2 Tbsp. (approximately) Worcestershire sauce (dry or liquid)
2 large sliced white onions
salt and pepper
thinly sliced potatoes

Directions

1

Tenderize meat (preferably back strap) with meat cleaver. Sprinkle with powdered tenderizer.
2

Let set for 30 minutes. Season meat with onion salt, garlic salt or powder and black pepper.
3

Melt one stick margarine in electric or deep skillet or Dutch oven.
4

Add dry or liquid Worcestershire sauce to taste, approximately 2 tablespoons.
5

Cover meat with water.
6

Simmer with lid on about half an hour.