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Sauteed Venison Tenderloin
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Old 10-10-2007, 11:17 AM
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Default Sauteed Venison Tenderloin

Now that deer season is upon us I thought a few venison recipes were in order.
Here is another of my favorites.

Sautéed Venison Tenderloins with Mushroom Wine Sauce

2 venison tenderloins
1 T. garlic chopped
3 T. olive oil
8 oz mushrooms of your choice
Kosher salt 8 oz merlot wine of your choice
Cracked Black Pepper
4 oz whole soft butter
Smoked provolone cheese (opt)
Sliced red sweet bell pepper (opt)

Method:
Clean tenderloin and cut into medallions, since the tenderloin isn't extremely large in diameter I cut it extra thick and then butterfly it to make a bigger pice of meat. Another words, cut it 2" thick then slice 1" thick but do not cut completely through the medallion, then fold open. Rub with a mix of 2 T. of oil and seasonings. Heat the sauté pan, add remaining oil, sear venison (brown on all sides) and remove from the pan. Sauté the garlic and mushrooms add wine and reduce to ¼ the volume. Add the meat back to the pan, swirl in butter, adjust seasoning, and serve on toasted French bread.

I topped mine off with a slice of smoked provolone cheese and a bit of roasted red pepper. Place under broiler to melt the cheese.

Served with grilled asparagus and zucchini and a glass of merlot.

Enjoy

Smokepole
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