2 lbs venison tenderloin ½ cup soy sauce
½ cup Worcestershire sauce ½ cup butter, melted
1 tsp. liquid smoke 1 egg, beaten
1 cup buttermilk 1 cup all-purpose flour
2 tsp. seasoned salt 2 tsp vegetable oil
Cut tenderloin into steaks. In a large resealable bag, combine soy sauce, Worcestershire sauce, butter and liquid smoke
Add steaks; seal bag and turn to coat steaks
Refrigerate 2 hours.
In a shallow bowl, combine egg and buttermilk.
In another bowl, combine flour and seasoned salt.
Drain steaks; discard marinade.
Dip steaks in buttermilk mixture, and then roll in flour mixture.
In a large skillet over medium heat, cook steaks in oil for 12 – 15 minutes, turning occasionally
