Sauteed Venison Tenderloin

1. 1

   Slice venison tenderloin into 1/2 inch medallions.

2. 2

   Pound gently on both sides and rinse.

3. 3

   Put flour in a Ziploc bag. Place meat in bag; shake vigorously.

4. 4

   Meanwhile, melt butter. Saute onion and garlic in butter until tender, not brown.

5. 5

   Remove meat from flour, shaking off excess flour.

6. 6

   Place in hot butter; let cook until brown on both sides.

7. 7

   Stir meat to blend butter and flour.

8. 8

   Add apple cider.

9. 9

   Stir to blend the roux and cider.

10. 10

    Lower heat and let thicken.

11. 11

    Add salt, pepper and applesauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.