Fillet Of Venison
|Venison||6 , cut in 2 inch thick|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Lemon juice||1 Tablespoon|
|Banana||1 , cut diagonally in slices (With All Yellow Peel)|
Prepare the meat as follows: Moisten each side of meat with water and sprinkle evenly with the instant meat tenderizer on all sides, using about 1/2 teaspoon per pound.
Pierce meat deeply with a fork at approximately 1/2 inch intervals.
Heat the olive oil with garlic in a heavy skillet.
Remove garlic before adding meat to the hot oil.
Fry filets until they are brown outside but rare inside, about 20 minutes.
Transfer to a hot platter and keep hot while preparing the sauce.
Add the butter and the 1 tablespoon olive oil to the skillet with the Madeira.
Simmer about 2 minutes, stirring constantly.
Pour over the filets just before serving.
Drizzle the lemon juice evenly over the banana slices and fry slices in hot butter or margarine until thoroughly heated.
Garnish each filet with a banana slice and serve with Hot Brandied Cranberries or Chestnut Puree,.