Country-Fried Venison

• 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

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.
2. 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.
3. In a large skillet over medium-high heat, cook steaks in oil for 12-14 minutes or until a thermometer reads 160u0b0, turning occasionally.

tenderloin, soy sauce, worcestershire sauce, butter, liquid smoke, egg, buttermilk, flour, salt, canola oil

Taken from www.tasteofhome.com/recipes/country-fried-venison/ (may not work)