1 -1 1/2 pounds venison medallion sliced 3/8 inch thick
and then gently pounded to 1/4 inch thickness
salt and pepper to taste
small amount of flour
2 TBS butter
3 TBS EVOO
1/2 cup Red wine or Marsala
1/2 cup beef broth
2 TBS Butter
Season the meat with salt and pepper and then lightly dust with the flour.
Melt 2 tablespoons of butter and the olive oil in a frying pan. Add the meat.
Brown on both sides for two minutes each. Then remove from the pan.
Pour off most of the juices. Add the wine and 1/4 cup of the beef broth. Boil for 1-2 minutes.. Be sure to scrape any brown bits from the bottom of the pan. Return the meat to the ban and cover. Simmer over very low heat for 5 minutes. Baste meat every so often.
Remove meat and add two tablespoons of butter to sauce. Mix well and pour over meat.