Fillet of Venison

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

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.

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 (as above). Serves 4-6.

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Venison-meat.com
The Deer Farmers’ Information Network
Box 8220, Edmonton, Alberta Canada T6H 4P1
Phone: 1-800-267-9997 or 1-780-430-8245
Fax: 1-800-267-9993 or 1-780-434-0412
E-mail: info@deerfarmer.com