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 Fillet of Venison

Ingredients


Tenderloin or rib eye fillets cut 3/4" to 1" thick
Thin slices of lemon
Butter

Slice lemon very thin and place a slice on each fillet. Place in refrigerator; wait 15-30 minutes. Remove, turn over, and place lemon slices on top. Again, let stand in refrigerator 15-30 minutes. When ready to cook, melt enough butter in a heavy (or teflon-lined) skillet to cover bottom of pan. Place fillets, lemon side up, in skillet and brown quickly. Turn, placing lemon on browned side, and cook until rare or medium rare. Sprinkle with salt and serve. DO NOT OVERCOOK! Blood will come through on browned side when just right.

 

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