By Doug Stranahan
Photo: honest-food.net
One of the great rewards of harvesting a white tail deer is the opportunity to prepare and share the tenderloin with family and friends. What a holiday treat!
Venison is a meat that requires some special attention. Because it has little or no fat venison does not cook like a beef or pork tenderloin. Care needs to be taken with the preparation and cooking time, and using the right blend of organic seasoning and spices can make all the difference. A good rule to follow for cooking venison is to "error on the side of rare".
Here are two methods that are favorites and will be sure to please.
The first is a winner that can be served as a main course or as appetizers. Follow these easy steps:
1. Cut the tenderloin into ¼ inch medallions.
2. In a plastic bag combine flour, garlic salt, pepper and a pinch of allspice.
3. Add the tenderloin medallions and shake the bag until all are coated well.
4. Melt 4 TBS of butter in a large skillet with 2 TBS of olive oil.
5. Add the tenderloin medallions to the hot oil mix and fry. It only takes a minute or two on each side. Don't over cook.
6. Serve with a dipping sauce made of equal portions of mayo and ketchup and a dash of Worcestershire.
The second cooking method uses the whole tenderloin and a hot oven.
The first step is to prepare a marinate for the tenderloin. Combine ¼ cup of Worcestershire and Soy sauce with a TBS of thyme, a bay leaf and two cloves of garlic. Place the tenderloin in a plastic bag and add the marinate. Place in the refrigerator overnight.
A couple of hours before you are ready to cook remove the tenderloin from the marinate and place it in a shallow dish. Discard the marinate.
Coat the tenderloin with crushed garlic, a generous portion of salt and pepper and olive oil. Let it set until it reaches room temperature.
Preheat your oven to 400 degrees. In a large oven-ready fry pan; cast iron is preferred, heat some oil and brown the tenderloin on all sides. Place the fry pan in the oven. A two pound tenderloin will only take about 8 - 10 minutes for the internal temperature of the meat to reach 110 degrees. At this point remove the pan from the oven. Place the tenderloin on a cutting board or platter and cover with foil. Allow it to rest for another 8 - 10 minutes. The result will produce a perfect medium rare tenderloin.
Serve this cut to your desired thickness with a finishing sauce of your choice.
Photo: honest-food.net
One of the great rewards of harvesting a white tail deer is the opportunity to prepare and share the tenderloin with family and friends. What a holiday treat!
Venison is a meat that requires some special attention. Because it has little or no fat venison does not cook like a beef or pork tenderloin. Care needs to be taken with the preparation and cooking time, and using the right blend of organic seasoning and spices can make all the difference. A good rule to follow for cooking venison is to "error on the side of rare".
Here are two methods that are favorites and will be sure to please.
The first is a winner that can be served as a main course or as appetizers. Follow these easy steps:
1. Cut the tenderloin into ¼ inch medallions.
2. In a plastic bag combine flour, garlic salt, pepper and a pinch of allspice.
3. Add the tenderloin medallions and shake the bag until all are coated well.
4. Melt 4 TBS of butter in a large skillet with 2 TBS of olive oil.
5. Add the tenderloin medallions to the hot oil mix and fry. It only takes a minute or two on each side. Don't over cook.
6. Serve with a dipping sauce made of equal portions of mayo and ketchup and a dash of Worcestershire.
The second cooking method uses the whole tenderloin and a hot oven.
The first step is to prepare a marinate for the tenderloin. Combine ¼ cup of Worcestershire and Soy sauce with a TBS of thyme, a bay leaf and two cloves of garlic. Place the tenderloin in a plastic bag and add the marinate. Place in the refrigerator overnight.
A couple of hours before you are ready to cook remove the tenderloin from the marinate and place it in a shallow dish. Discard the marinate.
Coat the tenderloin with crushed garlic, a generous portion of salt and pepper and olive oil. Let it set until it reaches room temperature.
Preheat your oven to 400 degrees. In a large oven-ready fry pan; cast iron is preferred, heat some oil and brown the tenderloin on all sides. Place the fry pan in the oven. A two pound tenderloin will only take about 8 - 10 minutes for the internal temperature of the meat to reach 110 degrees. At this point remove the pan from the oven. Place the tenderloin on a cutting board or platter and cover with foil. Allow it to rest for another 8 - 10 minutes. The result will produce a perfect medium rare tenderloin.
Serve this cut to your desired thickness with a finishing sauce of your choice.
Doug Stranahan is the owner of http://www.organicspicesrack.com and knows the importance of picking the right organic spice for the right job.
Article Source: http://EzineArticles.com/?expert=Doug_Stranahan 
No comments:
Post a Comment