Venison Tenderloin with Peppers and Zinfandel Sauce

Pound the medallions with mallet and place in a ceramic dish. Mix the egg whites, soy, honey, garlic and cornstarch. Spoon over the venison, combine well and refrigerate for 24 hours. Heat the oil in a heavy frying pan. Add the medallions and cook over high heat on both sides until light brown. It should be a little pink in the center. Add the butter at the endit will give the venison a nutty taste. Remove the medallions from the skillet, place on a heated platter and set aside. Lower the heat but keep the frying pan on the stove. Makes 4 servings.