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Venison Medallions with Fruit Sauce Recipe

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This recipe for Venison Medallions with Fruit Sauce, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Clift
Added: Tuesday, August 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
- 12 oz. venison tenderloin
- 2 c. dry red wine
- 2 tbsp. soy sauce
- 2 cloves garlic, pressed or minced
- 2 tbsp. butter or oil
- salt and pepper
- 2 tbsp. fruit preserves, jam or marmelade

Directions:
Directions:
Remove any fat or silverskin from the tenderloin and slice into 6 approximately 1" thick medallions.
Mix wine, soysauce and garlic in a non-reactive container or a zip-top plastic bag. Add medallions and marinate for about an hour, longer if you suspect the meat may be tough.
Remove medallions from marinade and pat dry. Cook marinade over medium-high heat until reduced to about 1/2 cup. stir in fruit preserves and set aside.
Heat skillet, add butter or oil. Lightly salt and pepper medallions. When skillet is hot, add meat and cook to desired doneness, but not past medium (pink center).
While meat cooks - it will only take a few minutes - bring the marinade mixture to a boil and reduce to about 1/4 cup.
Serve medallions on warmed platter or plates with sauce spooned over.

Container: 10 inch skillet, small sauce pan

Cook Time: 15 minutes





Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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