Quote Originally Posted by poppop View Post
I take my tenderloin which is already cubed. If yours is not cubed...just put a heavy towel down...put the 1" inch or less sliced loins on it, take the edge of a plate...and use it to tenderize the meat. Then I soak it all in milk overnight. The next day...I roll it in flour and salt and pepper. Get a cast iron skillet hot (if you have one)....and sear both sides...then turn the heat down and cook it according to your preference. Deer is better if its not overcooked...if its a little pink that is the best.
poppop, have you tried soaking it in buttermilk? That is what I use if I am going to roll it in flour & fry it. Do the same with pork tenderloin, chicken, & sometimes fish I'll mix about half milk, half buttermilk. Bought some House Autry Pork Breader a while ago, going to try it on some pork chops tomorrow.