Pan-Broiled Venison - cooking recipe

Ingredients

4 lb. (approximately) venison fillets
powdered tenderizer
onion salt, garlic salt or powder and black pepper
1 stick margarine
2 Tbsp. (approximately) Worcestershire sauce (dry or liquid)
2 large sliced white onions
salt and pepper
thinly sliced potatoes

Preparation

Tenderize meat (preferably back strap) with meat cleaver. Sprinkle with powdered tenderizer.
Let set for 30 minutes. Season meat with onion salt, garlic salt or powder and black pepper.
Melt one stick margarine in electric or deep skillet or Dutch oven.
Add dry or liquid Worcestershire sauce to taste, approximately 2 tablespoons.
Cover meat with water.
Simmer with lid on about half an hour.