 | | Directions |
- 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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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: 10 inch skillet, small sauce pan
Servings: 2
|  | | Ingredients | | - | | 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 |
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