Sweet and Savory Venison

• 2 lbs venison loin, silverskin removed
• 1 cup flour
• 1 tablespoon flour
• 1 12 tablespoons lemon pepper seasoning
• 2 medium white onions, sliced into thin rings
• 2 (10 1/2 ounce) cans beef consomme or 2 12 cups beef stock or 2 12 cups venison stock
• 3 tablespoons apple jelly
• 1 tablespoon grape jelly
• 2 tablespoons tomato paste
• 2 teaspoons soy sauce
• 1 teaspoon Worcestershire sauce
• 34 teaspoon dried thyme leaves or 2 tablespoons fresh thyme
• 34 cup vegetable oil

1. Blend the lemon pepper with 1 cup flour.
2. Heat the liquids, jellies, tomato paste and spices.
3. Slice tenderloin into 3/4" slices.
4. Cover with plastic wrap and gently pound until surface area is doubled.
5. Press each slice into seasoned flour and pan fry'till brown on each side.
6. Layer into 3 qt casserole dish as they are browned ,with the raw onion and remaining 1 tbs unseasoned flour.
7. Pour warm stock and other ingredients over the dish.
8. Cover and bake in pre-heated 350F oven for 1 hour (40 minutes covered, last 20 min.
9. uncovered).

loin, flour, flour, lemon pepper, white onions, beef consomme, apple jelly, grape jelly, tomato paste, soy sauce, worcestershire sauce, thyme, vegetable oil

Taken from www.food.com/recipe/sweet-and-savory-venison-75610 (may not work)