Venison Cutlets With Balsamic & Cabernet Sauce

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1 pound boneless venison or beef tri-tip

1/4 cup flour

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 tablespoons butter

1 tablespoon minced shallots

1/2 cup Cabernet Sauvignon

1/2 cup chicken broth

1 tablespoon balsamic vinegar

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