Medallions of Venison*

Serves 6

1-1/2 Ib boneless venison loin, cut into 12 medallions
1/2 tsp pepper
2 tsp vegetable oil
Sauce Poivrade

Pat venison dry and lightly rub each medallion with pepper. Heat a large, nonstick skillet; add 1 tsp oil. Add 6 medallions and cook over high heat for 2 to 3 minutes on each side. Transfer to plate; keep warm. Cook remaining medallions in 1 tsp oil. Serve 2 per person with 2 T Sauce Poivrade spooned over the top.

Suggestion:

• Serve with Barley Pilaf with Sun-Dried Cranberries. Garnish with bright green watercress, if desired.