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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is really good served with garlic smashed potatoes and green beans. Ingredients:
2 lbs venison loin, silverskin removed |
1 cup flour |
1 tablespoon flour |
1 1/2 tablespoons lemon pepper seasoning |
2 medium white onions, sliced into thin rings |
2 (10 1/2 ounce) cans beef consomme or 2 1/2 cups beef stock or 2 1/2 cups venison stock |
3 tablespoons apple jelly |
1 tablespoon grape jelly |
2 tablespoons tomato paste |
2 teaspoons soy sauce |
1 teaspoon worcestershire sauce |
3/4 teaspoon dried thyme leaves or 2 tablespoons fresh thyme |
3/4 cup vegetable oil |
Directions:
1. Blend the lemon pepper with 1 cup flour.
2. Heat the liquids, jellies, tomato paste and spices.
3. Slice tenderloin into 3/4 slices.
4. Cover with plastic wrap and gently pound until surface area is doubled.
5. Press each slice into seasoned flour and pan fry'till brown on each side.
6. Layer into 3 qt casserole dish as they are browned ,with the raw onion and remaining 1 tbs unseasoned flour.
7. Pour warm stock and other ingredients over the dish.
8. Cover and bake in pre-heated 350F oven for 1 hour (40 minutes covered, last 20 min. uncovered).
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