Venison Medallions with Fruit Sauce


  • 12 ounce(s) venison tenderloin
  • 2 tablespoon(s) soy sauce
  • 2 clove(s) garlic, pressed or minced
  • 2 tablespoon(s) fruit preserves, jam or marmelade
  • 2 cup(s) dry red wine
  • 2 tablespoon(s) butter or oil
  • salt and pepper

Remove any fat or silverskin from the tenderloin and slice into 6 approximately 1" thick medallions. Mix wine, soysauce, and garlic in a non-reactive container or a zip-top plastic bag. Add medallions and marinate for about an hour, longer if you suspect the meat may be tough. Remove medallions...

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