12 ounces of venison tenderloinSalt2 tablespoons safflower oil (see above for alternate oils)Freshly ground black pepper PAN SAUCE1 tablespoon safflower oil1 shallot, mincedSalt1/2 cup red wine1 cup venison or beef stock2 tablespoon butter, divided Buy our Venison A Grade Tenderloin for this Recipe.
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