Fillet of Venison

Ingredients:

• 1 whole deer tenderloin, 1-3 lbs.
• 1 tbsp. olive oil or vegetable oil
• 1-2 tbsp. butter or margarine
• Salt and freshly ground black pepper
• Game Sauce (optional):
• 3 tbsp. butter or margarine
• 1 cup venison stock
• 2 tbsp. wine
• 3 tbsp. all-purpose flour
• 2 tbsp. currant jelly

Instructions:

• In a small saucepan, melt butter over medium low heat. Stir in flour. Blend in stock. Cook over medium heat until thickened and bubbly after 5-7 minutes. Add jelly. Stir until melted. Add wine and heat just to boiling. Serve sauce warm. Makes about 1 cup.
• Remove all surface fat and silver-skin from tenderloin. Slice across grain into one-inch-thick fillets.
• In medium skillet, melt butter in oil over medium-low heat. Add fillets; cook to desired doneness over medium high heat, turning once. Salt and pepper to taste.
• Serve with Game Sauce (as above). Serves 4-6.