| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 2 | lb | Venison tenderloin |
| 1 | c | Flour |
| 1 | ts | Salt |
| 1/2 | ts | White pepper |
| 1/4 | ts | Each, ground ginger, cinnamon, garlic powder |
| 4 | tb | Butter (approximately) |
| 1 | c | Dry red wine |
| 1 | c | Reduced meat stock or Demi Glace (see note below) |
| 1 | tb | Currant jelly |
| 1/3 | c | Golden raisins |
INSTRUCTIONS
Method: Cut tenderloins into sixteen 1/2 inch thick medallions. Mix together flour and dry seasonings and dredge meat in seasoned flour and set aside on wax paper. After a few minutes, the moisture in the meat will dampen the flour coating. Dredge again to thicken coating. Melt enough butter in a skillet (non-stick, if possible) to thinly coat the bottom over medium-high heat and saute medallions on both sides to a golden brown. Add more butter as needed. When cooked, remove meat to warmed platter and hold in a 200 degree oven. It may be necessary to cook the medallions in two or more batches, depending on skillets available. After meat is removed, turn up heat, add red wine to skillet and bring to full boil, stirring to loosen any cooked-on particles. Add reduced meat stock, stirring to mix fully. Add jelly and raisins. Reduce liquid to half, stirring frequently, pour over medallions and serve. Posted to FOODWINE Digest 23 November 96 Date: Sat, 23 Nov 1996 17:46:56 -0800 From: Bob Pastorio <pastorio@RICA.NET>
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