Wipe tenderloin clean with a damp cloth and cut into 1 3/4-inch thick slices (should be about 10 slices)
Remove any strong-smelling fat or tough membrane and
flatten slightly with a rolling pin.
Sprinkle with salt and pepper
place on a hot, greased broiler rack 3 to 4 inches from the heat.
Broil for 7 minutes on each side for medium rare.
Remove from broiler,
add some of the butter to each slice of deer.
To make gravy, drizzle
water over broiler rack and scrape any residue through to drip pan.
Reheat and boil 2 or 3 mim if a more concentrated gravy is desired.
Serve immediately.
10 servings.
Recipe is believed to be accurate
but is not guaranteed. Recipe is intended for personal use only.
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