1 pound venison tenderloin
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
Pinch of ground red pepper
2 to 3 tablespoons butter or margarine, melted
Chutney Mustard Sauce
Cut venison tenderloin into 1/2- x 1/2-inch strips. Combine flour and seasonings in a plastic bag; add venison strips. Close bag securely, and shake vigorously.
Cook half of venison strips in 2 tablespoons butter in a large skillet until golden, turning once; drain on paper towels. Repeat procedure with remaining venison strips, adding butter if necessary. Serve with Chutney-Mustard Sauce.
Chutney-Mustard Sauce
3 tablespoons coarse grain mustard
1 1/2 tablespoons Dijon mustard
2 tablespoons chutney
Combine all ingredients; stir well, and chill at least 2 hours.
