Pan cooked venison steaks

Yield: 1 servings

-unflavored meat tenderizer

-onion salt

-salt and pepper

-flour

Cooking oil

1/4 cup Water

1 tbsp Sherry PER steak

Procedures

Sprinkle an ample amount of tenderizer on each side of steak.

Season each with onion salt, salt & pepper.

Flour steaks and brown very quickly on both sides i ¼ inch cooking oil.

When browned pour oil off, cut heat to low, and add oil.

When browned, pour oil off, turn heat to low, and add water.

Cover pan and simmer for 1 hour, adding water as needed to keep steam.

Pour sherry on each steak for last 5 minutes of cooking.

Steak dripping make excelletn gravy when thickened.