INGREDIENTS

• Deer, elk, or antelope tenderloins (round steaks also work fine, just be careful not to overcook)
• 1-cup flour (approximate)
• ¼ tsp. coarse ground black pepper
• ¼ tsp. celery salt (or table salt)
• 1 tsp. paprika
• 3 tsp. butter

• ½ cup teriyaki sauce
• ½ cup cooking sherry

• 1 TBS. corn starch dissolved in ½ cup warm water

PREPARATIONS

• Mix flour and seasonings, dredge meat in flour mixture, pat to be sure that it’s well coated.
• Melt butter on medium high heat, don’t burn or brown if possible.
• Place tenders in hot butter and brown, cook until desired done-ness. Medium meat will rebound when depressed with your finger; medium-rare meat will leave a indentation. Well done has a very firm, stiff texture. You can stop here and serve them as cutlets without the demi-glace (another name for sauce or gravy!!) if you like.
• Remove meat, add teriyaki, and allow to reduce in the pan to half its volume, stirring with a fork or whisk.
• Add sherry, and reduce heat to medium-low and allow to reduce to half again in the same manner.
• At this point your “sauce” is close. Take the cornstarch mixture and add a TSP at a time, allowing the mixture to thicken for a full minute before adding more; add additional cornstarch until it reaches the consistency you prefer. Professionals consider a sauce finished when it coats the back of a spoon. Replace the tenders in the pan and turn a few times to coat. Put on plate and drape sauce over meat. Serve with a good rice or potato and fresh vegetable like steamed broccoli.