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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.
Stir until melted.
Add Madeira wine and heat just to boiling.
Serve sauce warm. Makes about 1 cup.
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