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
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
Madeira Game Sauce
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.