Variety Meats: Venison Roderick by Recipe Cottage

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	Venison Roderick

		Venison Roderick & Game Sauce 1 teaspoon garlic powder (or 1 clove minced) salt and fresh cracked pepper to taste 2 lb. venison saddle or tenderloin, sliced 1/4 inch thick 2 TBS butter or olive oil 1/4 cup brandy Heat a heavy nonstick skillet. Rub garlic, salt and pepper over both sides of sliced venison medallions. In a hot skillet, quickly saute venison until done to taste. Do not overcook. Remove and deglaze skillet with brandy. Serve sauce over venison. Serve with salad and wild rice pilaf and sauce below.. Game Sauce 1 cup Sauvignon Blanc or other white wine 1 cup Cabernet Sauvignon or other red wine 3/4 cup red wine vinegar 1/4 cup prosciutto, shredded 3 cloves garlic, mashed 1/2 lemon, peeled and sliced 2 sage leaves 2 sprigs rosemary 4 juniper berries salt and fresh cracked black pepper to taste 2 chicken livers, finely chopped 4 anchovy fillets, finely chopped In a non-aluminum saucepan, combine wines and all ingredients except chicken livers and anchovy fillets. Bring to boil. Remove garlic, save, rosemary and juniper berries. Add chicken livers and anchovies and simmer slowly until sauce is reduced by 1/2. Salt and pepper to taste.