Venison steaks

Ingredients

• With hunting season fast approaching, I will give up my best diabetic recipe for Wild Game. Enjoy.

Venison steaks ~ about 5 or six

• Buttermilk ~ enough to marinate meat

Directions

1. Defrost Meat in fridge two days, if frozen. Season with Lemon-Pepper, then soak in buttermilk over night in fridge. Romove the meat, reserving the buttermilk. Dredge meat in plain flour. Spray iron skillet with cooking spray. Heat over moderate heat til hot. Use 1/2 cup canola oil for frying. Place meat in skillet and cook til no blood runs, 5 minutes each side. Remove meat and fry 1 large onion, sliced thin til it is tender. Add about 1 cup of the buttermilk. Stir constantly. Replace the meat and cook till bubbly.

2. Serve with side dishes of any beans, peas, mashed potatoes, rice (brown rice is preferred), or a good mixed salad. Dispose of remaining buttermilk.