- venison steaks; cut thin
- buttermilk
- tenderizer; (optional)
- 2 lbs. venison steak
- 2 tbsp. olive oil
- salt and fresh ground pepper
- garlic powder; to taste
- 1 cup sour cream
- 2 tbsp. sherry
Cut steaks thin and marinate Steaks in Buttermilk. Add tenderizer if the steaks are from an old deer.
Wash steaks thoroughly, Sprinkle salt and pepper over steaks and saute in olive oil. When nicely brown, remove from pan and reserve. Add garlic and sherry to deglaze pan. Add sour cream over cutlets and stir to make a sauce.
Pour sauce over steaks and serve.
Yield: 6 – 8 servings
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