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- Source: Cooking Section, November 2000
- Dish Type: Entree
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Venison Tenderloin with Peppers and Zinfandel Sauce
Instructions
Pound the medallions with mallet and place in a ceramic dish. Mix the egg whites, soy, honey, garlic and cornstarch. Spoon over the venison, combine well and refrigerate for 24 hours. Heat the oil in a heavy frying pan. Add the medallions and cook over high heat on both sides until light brown. It should be a little pink in the center. Add the butter at the endit will give the venison a nutty taste. Remove the medallions from the skillet, place on a heated platter and set aside. Lower the heat but keep the frying pan on the stove.
Makes 4 servings.
Ingredients
- 12 venison medallions (2 ounces each from the back strap if possible)
- 4 egg whites, whipped
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 tablespoons cornstarch
- One-half cup vegetable oil
- 2 cloves garlic, minced
- One-half cup butter
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