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Venison Tenderloin With Peppers And Zinfandel Sauce

  • Yield: 4 servings.


  • 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


  • 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.