Recipe - Fruited Venison

2 pound Venison tenderloin
1 cup Flour
1 teaspoon Salt
One half teaspoon White pepper
One fourth teaspoon Each, ground ginger,
cinnamon, garlic powder
4 tablespoon Butter (approximately)
1 cup Dry red wine
1 cup Reduced meat stock or Demi
Glace (see note below)
1 tablespoon Currant jelly
1/3 cup Golden raisins

Method: Cut tenderloins into sixteen One half 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 (nonstick, if possible) to thinly coat the bottom over
mediumhigh 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 cookedon 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