Venison with Mustard Sauce



1 lb. venison backstrap
2 T. margarine
1/4 cup green onion with tops, thinly sliced
1/4 cup dry white wine
1/2 cup milk
1 T. Dijon mustard
1/2 tsp. salt

Cut backstrap into 1 1/2 " slices. Flatten slices to 1/2" thickness. Cook venison in margarine in skillet over medium-high heat, turning once, until desire doneness. Remove from skillet; keep warm.

Add green onion and wine to hot skillet. Stir in milk, mustard and salt. Heat to boiling, stirring occasionally. Spoon mustard sauce over venison. Serve with buttered toast.