Two strips of venison tenderloin
2 tablespoons real butter
2 tablespoons cooking oil
salt and pepper to taste
1/4 cup dry vermouth
Cool meat strips in refrigerator to firm and cut into 3/4 inch tidbits. Heat butter and oil in a skillet over medium heat. Add meat, cook for 5 minutes on each side. Add seasoning. Just before serving, turn heat to high and add vermouth. Turn pieces in the vermouth while it evaporates. Serve immediately.
Serves 2 to 4.