Ingredients
-
2 1/2
-
2
-
-
2
-
1 1/2
-
1/2
-
1
-
1
-
2
-
1
-
-
-
-
-
Directions
Venison Tenderloin with Cabernet Sauce, Another favourite venison recipe. This recipe considers farm-raised deer which is readily available in better butcher shops, or some larger super markets. A favourite cook offers up this recipe, and can be found in “Lee Bailey’s Cooking for Friends”. I like Lee Bailey’s recipes because he shops for fresh ingredients; I have tried to make a habit of doing just that for each dinner party., I would make this once a week if I could. used the back straps for a deer taken down in archery season by a friend. It was dee licious! Hardly any gamey taste because the deer around here feed mostly on corn. Excellent wine sauce.
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Steps
|
1
Done
|
Preheat the Oven to 450 Degrees F. |
|
2
Done
|
Rub the Venison With Garlic and Sprinkle With Salt and Pepper. |
|
3
Done
|
Put Olive Oil in a Heavy Skillet. |
|
4
Done
|
Add Venison and Sear Over High Heat Until Browned on All Sides- About 3 Minutes Place in Oven and Roast Until Medium-Rare; For 16- 20 Minutes, Turning Once. |
|
5
Done
|
Meanwhile, Combine the Wine With the Vegetables and Herbs and Bring to a Boil. |
|
6
Done
|
Reduce by Half Over Medium Heat- About 8 Minutes. |
|
7
Done
|
Strain Out Vegetables and Discard. |
|
8
Done
|
in a Saucepan, Reduce Broth by Half Over High Heat- About 7 Minutes. |
|
9
Done
|
Combine All the Liquids. |
|
10
Done
|
When Meat Is Done, Remove to Cutting Board and Cover Loosely With Foil. |
