Venison Medallions in Red Wine Sauce

Venison is just a fancy name for deer meat! We eat alot of deer at our house. Not only is it better for you than beef (way less fat) but we have lots since the husband is a hunter. And don't worry... the alcohol in the red wine evaporates in the cooking process. Or you can use a high quality 100% grape juice. I actually used half and half because I didn't have enough of either!

Venison Medallions in Red Wine Sauce
1 1/2 lbs. venison tenderloin, cut into medallions
Salt and freshly ground pepper to taste
4 T. butter, divided use
4 large garlic cloves, finely minced
1 medium onion, chopped
1 t. dried thyme
1 T all-purpose flour
2 cups beef broth
2 cups dry red wine

Pound venison rounds to flatten to generous 1/4-inch-thick medallions. Season lightly with salt and pepper.

Melt 2 tablespoons butter in large skillet over medium-high heat. Cook meat in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer meat to plate. Add remaining butter to same skillet.

Add garlic, onion and thyme to skillet; sauté until tender, about 3 minutes. Add flour; stir 1 minute to make a roux. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return meat and any collected juices to sauce in skillet; heat through, about 1 minute.

Serve with mashed potatoes and a steamed or grilled veggie.