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add to shopping list 1 (1/2-lb) piece venison tenderloin (1 1/2 inches in diameter), trimmed, at room temperature for 30 minutes 1/2 teaspoon coarsely ground black pepper 1/2 teaspoon salt 11/2 tablespoons vegetable or olive oil 1/4 cup finely chopped shallot 1/4 cup Madeira [...]
Read the recipe at epicurious.com
