Venison Tenderloin with Peppers and Zinfandel Sauce | Recipe Finder
Venison Tenderloin with Peppers and Zinfandel Sauce
Ingredients
- 12 venison medallions (2 ounces each from the back strap if possible)
- 4 egg whites, whipped
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 tablespoons cornstarch One-half cup vegetable oil
- 2 cloves garlic, minced One-half cup butter
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