Sauteed Venison Backstrap

Directions

1. 1
   Slice tenderloin into 3/4 inches and pound flat.
2. 2
   Dredge in flour and saute in hot butter.
3. 3
   Remove meat from the pan.
4. 4
   To the juices in the pan, add diced shallots and wine.
5. 5
   Reduce volume by half.
6. 6
   Add beef stock (bring to simmer), Dijon mustard, and horseradish.
7. 7
   Serve over venison slices.
8. 8
   The horseradish is the secret ingredient.
9. 9
   *You can use beef round steak or sirloin instead of venison.