Blackened tenderloinSeasoning Mix: 2 1/2 tsp chili powder 1 tsp ground cumin 1 tsp cayenne pepper 1/2 tsp black pepper 1/4 tsp white pepper About 1 lb. venison tenderloin (you could use beef or pork tenderloin, chicken breasts or halibut filets, as well), cut into 1/2 slices. 2 tbs your fave cooking oil
In a shallow dish or pan, combine the seasonings and mix well. Press or pound tenderloin slices to about 1/4 inch thickness. Very important, due to high heat of skillet, to have the meat at this thickness. Dredge slices in seasoning mix to coat. Heat oil over medium high heat in a cast iron skillet. Add the seasoned slices and cook for 3-4 minutes, turning once, til meat is well browned. Venison poppers I had leftover venison stew meat one day and wanted to try something different. These have quickly become a family and party favorite, even for those who swear they would never enjoy venison. In a bowl, combine flour, black pepper & salt to taste and either 1 1/2 tsp. cajun seasoning mix or 1/2 tsp each of chili powder, cumin and cayenne pepper. Mix well. Heal oil in skillet and then dip stew sized pieces in egg and dredge in flour. Fry til crispy on medium-low heat. I just normally sit these out in a bowl and people eat them as appetizers. Country-fried venison steak Form ground venison into patties and put in freezer for about an hour. This recipe is easier when the meat is semi-frozen. Mix flour, S&P, and ohhhh about 1/2 tsp. each of sage, thyme and marjoram. Mix well. Remove semi-frozen patties, dip in egg and dredge is herb flour. Fry over medium-low heat. Really good with brown gravy and fried onions!! A great marinade for venison steak is teriyaki sauce and caraway seed. Allow to marinate at least several hours and then grill. Venison is always best cooked no more than medium rare. It should definitely still be somewhat pink on inside. | 
