Sauteed Venison Tenderloin - cooking recipe

Ingredients

1 lb. venison tenderloin
flour to generously cover meat
1/2 stick real butter
1 large onion, diced
1 clove garlic, diced
1 c. apple cider
dash of salt and pepper
3 Tbsp. applesauce

Preparation

Slice venison tenderloin into 1/2 inch medallions.
Pound gently on both sides and rinse.
Put flour in a Ziploc bag. Place meat in bag; shake vigorously.
Meanwhile, melt butter. Saute onion and garlic in butter until tender, not brown.
Remove meat from flour, shaking off excess flour.
Place in hot butter; let cook until brown on both sides.
Stir meat to blend butter and flour.
Add apple cider.
Stir to blend the roux and cider.
Lower heat and let thicken.
Add salt, pepper and applesauce.