"This is our favorite way to fix venison tenderloin," says Sandra Robinson of Fair Grove, Missouri. "The marinade and coating eliminate the wild flavor in these tender mouthwatering steaks."—Sandra Robinson, Fair Grove, Missouri
- 2 pounds venison tenderloin
- 1/2 cup soy sauce
- 1/2 cup Worcestershire sauce
- 1/2 cup butter, melted
- 1/2 to 2 teaspoons Liquid Smoke, optional
- 1 egg, beaten
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 teaspoons seasoned salt
- 2 teaspoons canola oil
- 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.
Originally published as Country-Fried Venison in Taste of Home December/January 2002, p60
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Reviewed Jan. 17, 2010
"I love, love, LOVE this recipe!!My husband is a bow hunter so I am always looking for new and different ways to cook venison. I found this recipe several years ago in Taste of Home magazine and this is my absolute favorite recipe, by far!Excellent taste, very tender!I normally let the meat soak over night or even longer but that is the only thing I do different from the written recipe.Everyone that has tasted it loves it!! My FIL just gave me 2 packages of loins to turn into country fried venison :)Highly recommended - made it many, many times.Thanks SO much for this one!"