Venison Medallions with Fruit Sauce Recipe

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This relatively simple preparation makes an elegant entrée. The glaze is the secret to the complex flavor.
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  • 12 ounces venison tenderloin
  • 2 cups dry red wine
  • 2 tablespoons soy sauce
  • 2 cloves garlic, pressed or minced
  • 2 tablespoons butter or oil
  • salt and pepper
  • 2 tablespoons fruit preserves, jam or marmelade
Container: 10 inch skillet, small sauce pan
15 mins
15 mins
1.5 hrs
  • Remove any fat or silverskin from the tenderloin and slice into 6 approximately 1" thick medallions.
  • Mix wine, soysauce, and garlic in a non-reactive container or a zip-top plastic bag. Add medallions and marinate for about an hour, longer if you suspect the meat may be tough.
  • Remove medallions from marinade and pat dry. Cook marinade over medium-high heat until reduced to about 1/2 cup, stir in fruit preserves, and set aside.
  • Heat skillet, add butter or oil. Lightly salt and pepper medallions. When skillet is hot, add meat and cook to desired doneness, but not past medium (pink center).
  • While meat cooks (it will only take a few minutes), bring the marinade mixture to a boil and reduce to about 1/4 cup.
  • Serve medallions on warmed platter or plates with sauce spooned over.
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