I was kind of afraid of this before I started. Had a venison tenderloin that I wanted to use. Should have been fairly tender as other parts of this deer were. Skeptical about no marinating time and frying it but hey if it works saves me a whole lot. Well, it just didn't for me with this one. Followed the recipe exactly. Meat was tough and the mushroom soup was just kind of globbed over it at the end of cooking. I like the basics of this recipe but not enough to make again or re-work it. Thanks for the idea tho!