Ann Kenworthy on tue 6 apr 04
Hi, all,
This is way OT, but the nice young man who hunted our property during =
this past deer season just brought us about 20 lbs of frozen, wrapped =
venison....mostly tenderloin.
I don't want to ruin what he says is the best part of the deer. Anyone =
have a favorite recipe to share? Or a recommended source on-line? Can =
you saut=E9 the tenderloin in medallions?
Thanks. You can e-mail me offlist at ann.kenworthy@verizon.net.
Ann, in Maryland, where the deer didn't dine on our rhododendrons this =
year
Jeanette Harris on tue 6 apr 04
Hi, Ann,
Treat the venison just as you would lamb. Roast it slowly to avoid
toughening the meat. I've made it by slicing lightly in a diamond
pattern, crisscrossed, and inserted garlic cloves at each
intersection. Baste to keep the meat moist--not too much fat on a
deer.
Happy eating.
Cheers,
Jeanette
Gene Arnold on tue 6 apr 04
Treat the tenderloin as you would cube steak. Pound it tender, cook it in
gravy and onions. Mmmmmmm good!!!
Gene & Latonna
mudduck@mudduckpottery.com
www.mudduckpottery.com
Judith Marvin on thu 8 apr 04
>>I don't want to ruin what he says is the best part of the deer. Anyone
>>have a favorite recipe to share? Or a recommended source on-line? Can you
>>sauté the tenderloin in medallions?
>
Ann - The trick with venison is to not overcook it. Pan seared medallions
of tenderloin are killer with a blackberry jelly sauce made using the pan
drippings. Enjoy. You scored a gold mine.
Judith in Idaho where hubsband and son keep me supplied. I prefer
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