RECIPE SUBMITTED BY Stephen Lilly
This is last night dinner, delicious and quick
Butterflied venison tenderloin seasoned and seared in a cast iron skillet, seasoning of your choice. We love Montreal Steak
Remove and deglaze skillet with onions & dry vermouth,
once the vermouth has all but evaporated, add 1 tbs whole grain mustard & 1/2 tsp honey,
Top meat with onion/sauce.
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