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1 1/2 to 2 lb. venison
fresh ground pepper
2 Tbsp. butter
3 Tbsp. olive oil
1/2 c. Marsala wine
1/2 c. venison stock (or beef
1 Tbsp. butter, softened
1/2 c. heavy cream

Cut tenderloin into scallops, 3/8-inch thick. Pound
with mallet to 1/4-inch thick. Season with salt and pepper.
Dredge in flour, shake off excess. Melt two tablespoons butter
and 3 tablespoons oil in heavy 12-inch skillet on medium heat.
When foam subsides brown scallops, three at a time, for 3
minutes on each side. Transfer to a plate. Pour off most of
the oil from skillet. Add wine and one half cup of venison
stock. Bring to a boil, scraping bottom of pan, for 2 minutes.
Reduce heat. Add venison scallops. Simmer 10 minutes, basting
occasionally. Transfer venison to heated serving dish. Add
1/4 cup stock to mix in browned bits of venison. When sauce
has reduced by half remove from heat. Season with salt and
pepper. Stir in one tablespoon soft butter and 1/2 cup heavy
cream and pour over the venison. It's a dish fit for anyone.
Lots of work but well worth it.

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