• 1 whole deer tenderloin, 1-3 lbs.
• 1 tbsp. olive oil or vegetable oil
• 1-2 tbsp. butter or margarine
• Salt and freshly ground black pepper

Madeira Game Sauce (optional):

• 3 tbsp. butter or margarine
• 1 cup venison stock
• 2 tbsp. Madeira wine
• 3 tbsp. all-purpose flour
• 2 tbsp. currant jelly

In a small saucepan, melt butter over medium low heat.

Stir in flour.

Blend in stock.

Cook over medium heat until thickened and bubbly after 5-7 minutes.

Add jelly. Stir until melted.

Add Madeira wine and heat just to boiling.

Serve sauce warm. Makes about 1 cup.

Remove all surface fat and silver-skin from tenderloin.

Slice across grain into one-inch-thick fillets.

In medium skillet, melt butter in oil over medium-low heat.

Add fillets; cook to desired doneness over medium high heat, turning once.

Salt and pepper to taste.

Serve with Madeira Game Sauce (as above).

Serves 4-6.