Venison Tenderloin


4 venison tenderloins, butterfly cut
1 small onion, chopped
4 pats of real butter
2-3 tablespoons bacon grease
salt and pepper to taste


In a cast iron skillet melt the bacon grease. Place one pat of butter in each tenderloin and place in hot skillet. Add onions, salt and pepper. Cook until just pink inside. Overcooking venison makes it tough.


4 servings

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