Back Strap and Grape Jelly

Servings: 2

1 pound back strap, sliced 1/4-inch thick
3 tablespoons grape jelly
1 cup mushrooms, sliced
1/2 cup brown sauce or beef gravy
1 tablespoon hot sauce
1/2 cup ruby port wine
2 tablespoons salad oil
salt and pepper

In a hot sauce pan, add oil, the meat slices and season with a little salt and pepper. Cook until the meat is medium rare.

Remove the venison from the pan, add the mushrooms, cooking until soft. Remove excess grease from the pan and pour in port wine. Let simmer 30 seconds, add the grape jelly, brown sauce and hot sauce.

Replace the meat back in the sauce, let simmer two minutes. Season with salt and pepper.