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Venison: Back Strap Tenderloin in Red Wine Sauce

Source of Recipe

www.huntinfo.com


List of Ingredients

* 1 Backstrap/2 Tenderloin
* 1/2 Cup Red Wine
* 1/2 Cup Water
* 1 Onion
* 1 Bell Pepper
* 16 oz. Mushrooms
* Flour
* 1 Cup Butter (about)
* 1 to 1 1/2 cups uncooked rice


Recipe

Start rice when you begin cooking, everything should be ready at the same time. Marinate meat in your favorite marinade for 4 to 24 hours. Cut meat into 1/2 inch cubes, flour, brown on high with butter in a large cast iron skillet or large pot (needs to be large enough for all contents), and set aside. Cut up all vegetables and brown (almost burn'em)in remaining butter. Add wine, water, and meat. Cook until it starts to thicken (Note: add a little cornstarch mix with COLD water to help thicken if needed). Serve over rice, serves 2 to 4 people. NOTE: Add garlic, ginger, or other spices to suite your taste.