Bostick Venison Steaks

• 1 3/4 lb. venison tenderloin, cut into 1-inch thick slices
• 2 tsp. soy sauce
• 1 1/2 tsp. garlic salt
• 1 1/2 tsp. salt
• 1 1/2 tsp. pepper
• 1/4 c. all-purpose flour
• 2 to 3 Tbsp. vegetable oil
• 2 Tbsp. margarine
• 2 c. water
• 1 large onion, sliced
• 1 1/2 tsp. dried parsley flakes

1. Brush steaks with soy sauce; sprinkle with garlic salt, salt and pepper and dredge lightly in flour.
2. Brown steaks on both sides in hot oil in a large skillet; transfer to a 13 x 9 x 2-inch baking pan.
3. Set aside.
4. Drain drippings from skillet.
5. Add margarine.
6. Cook 1 to 2 minutes, stirring constantly, to loosen particles in pan.
7. Stir in water; cook until thoroughly heated and pour over steaks.
8. Arrange onion slices over steaks; sprinkle with parsley flakes.
9. Cover and bake at 325u0b0 fr 1 hour and 15 minutes or until tender.
10. Yields 6 servings.

tenderloin, soy sauce, garlic salt, salt, pepper, allpurpose, vegetable oil, margarine, water, onion, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452395 (may not work)