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Fillet of Venison (Serves 4-6)

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


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

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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