First take your tenderloins and slice them about an inch thick.
We had about 12 tenderloins this time. Dip them in a mixture of egg and milk and then cover them with breadcrumbs.
Toss a stick of margerine into a pan. I like to add a little olive oil too. Then fast fry the tenderloins for about 2 minutes on each side.
Remove them from the pan and place them into a casserole dish or a 13 x 9" baking pan.
Then grab 2 large oinions and slice them up.
Toss the onions into the frying pan with whatever margerine was still in there.
Add about half a cup of water. Cook the onions until they are limp and browned.
Pour it all on top of the breaded tenderloins in the casserole.
Cover the casserole with some tin foil and bake for 45 min. in a 350 degree oven. Then remove the tin foil and bake for another 15 minutes.
We usually have mashed potatoes and corn on the side.
Eat, smile, enjoy!
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Oh Yum! This looks good, and easy too! If I get my hands on some fresh venison this year, I'll try this.
ReplyDeletelooks great! thanks for another idea!
ReplyDeleteI have to say that I haven't had much venison and I think the ones that I did eat weren't cooked right. This looks really good though.
ReplyDeletexo
Sounds easy & good....well easy if you have the venision. The nice thing about wild game is ... no hormones or antibiotics.
ReplyDeleteIt's really good and doesn't have that gamey taste at all.
ReplyDeleteWe always had a family joke -- when asking what was for dinner, my mom would reply...roast. We would then ask, roast what??? Family of hunters.
ReplyDeletexo Cathy
Cathy: LOL - yeah, ya never know what ya might be eating around here! I'm really happy to see so many people responding who are from hunting families!
ReplyDeleteOh WOW! This looks yummy. I've never cooked 'em up like that but I will be very soon. Thanks for sharing!
ReplyDeleteLB: It is really good this way. Then I also make homemade gravy with the pan drippings and a little flour and milk. OMG!! Let me know how you like it!
ReplyDeleteSounds delicious! I just might have to use about half the onions though, not a big fan. ;o)
ReplyDelete