Venison Fillet Recipe


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.

Serves 4-6

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.

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