Aug
18

Sautéed Venison Backstrap contributed by Randy Rowley

By

Slice 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

Categories : Facebook

Comments are closed.

Today’s Devotionals and Blogs

Kent Crockett’s blog – www.kentcrockett.blogspot.com

Mark Dillow’s blog – http://noclearline.blogspot.com/

NOAA Weather

Austin, Texas

Last Updated on May 14 2022, 2:53 pm CDT

Current Conditions: A Few Clouds

NOAA Icon

Temp: 92°F

Wind: Variable at 5mph

Humidity: 41%

Heat Index: 94°F

Your 5-Day Forecast at a Glance

Bible Verse of the Day

Let each of us please his neighbor for his good, leading to edification.

Calendar

 May 2022
SMTWTFS
1234567
891011121314
15161718192021
22232425262728
2930311234