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Broiled VenisonVenison tenderloin steaks (3/4 inch thick), butter, lemon juice, ½ cup water, ½ teaspoon oil, Worcestershire sauce, salt, and pepperUse only tender venison for broiling, preferably the tenderloin, bone out. trim and slice about 3/4 inch thick. Warm a heavy platter and put in as much melted butter as you will need, small amount of lemon juice, and Worcestershire sauce, salt, and pepper. Have heavy skillet very hot, put about 1/2 teaspoon oil, just enough to keep meat from sticking; put in sliced venison. Turn to medium heat and turn meat in 2 minutes; turn to high heat for 2 minutes. Turn meat and reduce heat again to medium. Repeat. Remove meat and drop into platter with butter sauce. Put 1/2 cup water in skillet, stir and pour over meat. Butter sauce variations: The platter may be rubbed with clove of garlic. Add chopped green onions to melted butter and seasoning.
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