Sautéed Venison Backstrap contributed by Randy Rowley


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

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But the Lord is faithful, who will establish you and guard you from the evil one.