Venison In Wine Sauce
By moddie2bert
Rate this recipe
4/5
(1 Votes)
Ingredients
- 3/4 cup flour, seasoned with salt + pepper to taste
- 1 1/2 lbs venison backstrap, thinly sliced
- 1 stick butter, divided
- 1/2 cup chicken broth
- 1 cup dry white wine
- 1/2 teaspoon salt
- freshly ground black pepper
Details
Servings 6
Preparation
Step 1
Dredge venison slices in seasoned flour. Melt ¼ of the stick of butter in a skillet over medium heat. Sauté venison quickly, a few pieces at a time, adding remaining butter as needed. Remove venison and keep warm. Pour broth into skillet, stirring well to remove browned bits. Add wine and salt and cook 1 minute. Return venison to sauce; cook 2 to 3 minutes, until bubbly. Sprinkle with freshly ground black pepper. Arrange meat on serving platter, pour wine mixture over and top with lemon slices if desired.
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