3lb. steak, chops, or tenderloin.
1 tbsp. Garlic Powder or fresh garlic clove
1 tbsp. Onion Powder
1 tbsp. Seasoned salt or Cajun seasoning
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/2 tbsp. crushed cayenne or red pepper
Remove all fat, gristle, and bone. Cut meat in 1 inch strips with the grain and then to lengths of 2 to 3 inches. Place in a bowl and add the above ingredients. Leave in refrigerator at least 12 hours to 24 hours. Whenever in the fridge stir and poke the meat with a fork, this will tenderize and marinate it thoroughly. Drain excess marinade and combine the meat in a Ziploc bag with 3 cups of flour or bread crumbs. Use your favorite fry pan and cooking oil at 350 degrees for 10 minutes or until brown. Do not overcook venison or it will become dry and tough.
Submitted by Jon Kepling
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