Venison tenderloin, sliced 1 inch thick
1 lb. mushrooms, sliced
1/4 lb. butter
1 onion, chopped
1/2 c. dry white wine
1/2 c. bouillon
Salt and pepper
1 tbsp. yellow mustard
1/2 tsp. minced parsley
1/2 tsp. thyme

Brown venison slices in butter and set meat aside. Saute mushrooms in butter, turning with a wooden spoon. Add onion, wine and salt and pepper to taste. Add bouillon, mustard and herbs. Bring to a boil and add venison slices. Simmer for 30 minutes.