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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.

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