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Cut venison into quarter inch wide pieces,ham or loin works great.Then tenderize with meat hammer .Mix a good blackened seasoning with one stick of melted butter.dip pieces into mixture and place in a super hot skillet turn after about 1 minute on each side.best to do outdoors on a deep fry burner.Serve with soft shell tacos and fixins.Enjoy!!:yes:
 

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I like to take the tenderloin , coat it with melted butter, press a bunch of chef paul Prudhommes blachened steak magic on it and sear it on a hot skillet. I leave it very rare in the center, cut it into medallions and pour Bearnaise sauce on it. Even my kids love it.
 
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