Venison with Brandy Sauce

About 1 pound vension tenderloin or backstrap chops
1/8 cup dried onion flakes
1/8 cup dried vegetable flakes
1 cup water
1 tablespoon olive oil
2 tablespoons Worchestershire sauce
1/4 cup brandy
2 tablespoons vinegar

Simmer onions and vegetable flakes in the water and olive oil.  Add the Worchestershire, brandy and vinegar. Slice venison chops into thin slices or medallions.  Cook the broth down to a thick sauce. Add the venison
and brown lightly.  Add more water to reconstitute the broth to the thickness you desire.  Serve with wild rice for a Minnesota flair!

submitted by: anonymous