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1. Layer the serving-size pieces of steak in a large pot, bowl or 13-by-9 inch pan. Cover with water and add 2 to 3 tbsp. of salt. Allow the meat to soak in the salted water for 30
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1. Combine flour with salt and pepper in a bowl. Dredge the venison cube steaks in the flour mixture to coat them. 2. Add the vegetable oil to the frying pan. Heat the vegetable oil
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1. Use the trimmer knife to remove any fat or membranes from the venison backstrap. Rinse the meat in the sink and pat dry with paper towels. With the carving knife, cut the backstrap
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1. Rinse the venison and then pat dry it with paper towel. Set aside. 2. Combine in a bowl the salt, pepper and cloves. Rub the mixture over the meat and then set it aside. 3. Heat
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