Venison In Wine Sauce

By moddie2bert

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

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.