“while on a diet with limited cooking and condiments, I came up with this dish as a alternative to the FRIED kind.”
1hr 8mins

Ingredients Nutrition

  • 16 ounces venison loin, cut into 4x 4oz pieces then butterflied
  • 1 garlic clove, minced (about 1 tsp worth)
  • 2 tablespoons mustard, regular yellow
  • 1 teaspoon horseradish
  • 14 teaspoon salt
  • 12 teaspoon pepper
  • 14 cup water


  1. pound loin portions with meat tenderizer to make flat, and to make like cube steak.
  2. in a bowl mix other ingredients and put meat in one at a time making sure to coat each side. once all are in the bowl swish them around some more to distribute the mustard mix.
  3. let set in refridgerator for 1 hour (or longer if you prefer).
  4. heat a large nonstick skillet over medium high heat. when hot spray with non stick spray, add steak pieces one at a time, carefull of splatters.
  5. cover if desired, but otherwise once a good sear is on the first side flip over and cook on other side. cook about 4 minutes each side or until cooked through. being careful not to over cook or it will dry out.
  6. serve with some steamed vegetables, fruit or a salad.

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