2 tbsp. cajun seasoning
8 thin 1/8" sliced venison
2 tbsp. butter
1 tbsp. currant jelly
1/4 c. dry white wine

Rub cajun seasoning into venison. In a heavy pan heat butter. Add venison and cook for 1 minute. Turn slices and cook for another minute. Add currant jelly and white wine and allow to simmer for 5 minutes. Serve on a warm platter. Yield 4 servings.