1 1/2 lbs. venison cutlets
1 c. sugar
1 tbsp. oregano
1 tbsp. garlic powder
1/2 tbsp. onion powder
1 tsp. black pepper
1 tsp. salt
1/2 tsp. sweet basil
3/4 c. vegetable oil

In a soup bowl combine sugar, oregano, basil, garlic, onion, pepper and salt; mix well. Pour oil in frying pan and heat well. Dip venison cutlets into spice mixture and then fry in oil. For best results only fry each side no more than a minute so that cutlets are medium-rare inside. Clean hardened spice mixture from frying pan after each frying. You can vary recipe by adding more or less of each spice according to your own personal taste.