Aug
18
Sautéed Venison Backstrap contributed by Randy Rowley
BySlice tenderloin into ¾ inches and pound flat. Dredge in flour and sauté in hot butter. Remove meat from the pan. To the juices in the pan add 2 dices shallots and 1 cup of dry white wine. Reduce volume by one-half. Add:
4 ounce beef steak and bring to simmer
2 tablespoons Dijon mustard
1 tablespoon horseradish
Serve over venison slices. The horseradish is the secret ingredient