Venison Medallions in Red Wine
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 lbs venison tenderloin 2 cloves garlic, mashed 1 small onion, finely chopped
2 Tbs. lard or vegetable oil 1 cup dry red wine 1 Tbs fresh parsley, chopped
2 Tbs. butter



1 Slice the venison into medallions about 3/4" thick and rub them with freshly ground black pepper. Heat the lard or oil in a frying pan on medium-high. When quite hot, add the medallions and fry them till golden brown on both sides.
2 Reduce the heat to medium and add the onion and garlic. Fry for a couple of minutes. Add the red wine and rasie the heat to high. Boil quickly to reduce the sauce by about half. Add the parsley and whisk in the butter. Season with salt and more pepper.

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