Alaska Cooks

Slice a venison tenderloin into thin medallions. Over medium high heat melt one tablespoon of butter and saut the sliced meat for about 1 minute on a side. More if you sliced it thick. Remove meat and set aside. Add the wine to the pan. Be sure to scrape up and dissolve the venison drippings. [...]

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marble floor tiles in the anchorage airport, sometime near dawn.

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