Venison Tetrazzini

[RB]

This recipe will knock the socks off anyone you make it for. You can use pork or turkey as well. I don't really measure so get used to measurements like some, a little and a couple of spoons of.

VENISON TETRAZZINI

One venison, or pork or turkey tenderloin about 16-20 oz.
1 lb fresh mushrooms
1 1/2 canned chicken broth
couple of table spoons of flour
1 1/2 cup milk or cream
1/2 cup dry white wine
2 tablespoons more if you like it of chopped garlic
italian bread crumbs
couple of eggs
olive oil
butter
small chopped onion
assorted italian seasoning mix, basil, oregano, etc.

cut tenderloin into 2 1/2 inch pieces
cover tenderloin with plastic wrap and pound it flat to 1/2 "
season with salt and pepper
coat tenderloin in flour
dip in beaten eggs
coat in breadcrumbs
melt some butter in large skillet and add some olive oil
brown tenderloin on both sides
remove from pan
add some more butter and a little oil
sautee onion in pan
add two or so tablespoons of flour and cook stirring to paste
stir in warm chicken broth ( it will start to thicken)
add milk
add wine and garlic and stir as it thickens
if it becomes too thick add a little water
add italian seasoning or basil and oregano
add meat back in and cover with mushrooms
cover and simmer low for 20 minutes.
serve over angel hair pasta and spoon on sauce
you can sprinkle on a little parmesan cheese if you want or hot sauce like i like