Scallopine of Venison With Madeira

• 1 pound loin of venison, cut into thin scallopine and pounded
• 1/2 cup Madeira
• 1/4 cup raisins
• 4 tablespoons butter
• 2 tablespoons minced shallots
• Salt and freshly ground black pepper

1. Marinate the venison in three tablespoons of the Madeira for at least one hour.
2. During this time, soak the raisins in the remaining Madeira.
3. A few minutes before serving, drain the venison and dry the slices on a paper towel.
4. Drain the raisins, reserving the Madeira in which they had been soaking.
5. Heat two tablespoons of the butter in a large skillet.
6. Quickly saute the venison over high heat until lightly browned and remove to a warm platter.
7. Lower heat, add the shallots and saute until they turn translucent.
8. Stir in the raisins.
9. Add the reserved Madeira and return the venison to the pan.
10. Baste with the sauce.
11. Remove the venison to individual plates.
12. Whisk the remaining butter into the pan juices bit by bit to thicken the sauce.
13. Do not allow the sauce to come to a boil.
14. Pour the sauce over the venison, season it lightly with salt and pepper and serve.

loin, madeira, raisins, butter, shallots, salt

Taken from cooking.nytimes.com/recipes/2642 (may not work)