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Fillet of Venison (Serves 4-6) By:contributor Ingredients 1 whole deer tenderloin, 1-3 lbs. 1 tbsp. olive oil or vegetable oil 1-2 tbsp. butter or margarine Salt and freshly ground black pepper Madeira Game Sauce (optional): 3 tbsp. butter or margarine 1 cup venison stock 2 tbsp. Madeira wine 3 tbsp. all-purpose flour 2 tbsp. currant jelly Method Remove all surface fat and silver-skin from tenderloin. Slice across grain into one-inch-thick fillets. In medium skillet, melt butter in oil over medium-low heat. Add fillets; cook to desired doneness over medium high heat, turning once. Salt and pepper to taste. Serve with Madeira Game Sauce Sauce In a small saucepan, melt butter over medium low heat. Stir in flour. Blend in stock. Cook over medium heat until thickened and bubbly after 5-7 minutes. Add jelly. Stir until melted. Add Madeira wine and heat just to boiling. Serve sauce warm. Makes about 1 cup. |
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