SAUTEED LOIN OF VENISON
Provided by Craig Claiborne
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Put loins in glass, stainless steel or earthenware casserole and add wine, vinegar, carrot, onion, leeks, juniper berries, allspice, clove, rosemary, sage, basil, garlic, parsley sprigs, thyme and bay leaf.
- Cover with plastic wrap and refrigerate. Let stand 2 or 3 days, turning in marinade once daily.
- Drain mixture into colander, reserving marinade. Remove pieces of loin from vegetables and set aside. Put liquid and vegetables in saucepan and cook down 10 minutes. Drain in sieve, extracting as much liquid as possible. There should be about 6 tablespoons. Discard solids.
- Cut each loin on bias into approximately 12 1/2-inch-thick slices. Sprinkle with salt and pepper.
- Heat 1 tablespoon of butter in skillet and add half of venison slices. Cook over high heat 30 to 40 seconds until lightly browned; turn and cook 30 to 40 seconds. Put on warm platter.
- Add 1 tablespoon of butter to skillet and cook remaining slices for the same time. Transfer slices to platter. Add shallots to skillet and cook, stirring, until wilted. Add Cognac and ignite it. Add reserved marinade.
- Cook 2 minutes and, stirring to dissolve brown particles that cling to skillet, swirl in remaining tablespoon of butter. Add cream, salt and pepper to taste. Strain through fine sieve, producing barely 1/2 cup. Reheat briefly and spoon over meat.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 73 grams, SaturatedFat 11 grams, Sodium 833 milligrams, Sugar 2 grams, TransFat 0 grams
VENISON TENDERLOIN
Oh so tender! Last night it was venison steak, tonight it is venison tenderloin. Thanks again Scott--and thank you Phillip! (another dear deer man!) Thanks Carrie and Tom!
Provided by Sweetiebarbara
Categories Deer
Time 40m
Yield 1 tenderloin, 3 serving(s)
Number Of Ingredients 9
Steps:
- Lightly sprinkle tenderloins with pepper and set aside.
- Sauté onions in 1 tablespoon butter.
- Add garlic and cook another 3 minutes.
- Add mushrooms, sautéing another 10 minutes.
- When done, remove vegetables and add the rest of the butter.
- Sauté venison 2-3 minutes per side.
- When done, place on platter and return vegetables to pan.
- Add flour stirring until it becomes a thick brown paste.
- Add water, continuing to stir, until gravy is of desired consistency, adding more water if you wish.
- Correct seasoning and pour over tenderloins.
- Serve.
Nutrition Facts : Calories 353, Fat 15.9, SaturatedFat 8.3, Cholesterol 57.8, Sodium 112.8, Carbohydrate 18.1, Fiber 2.6, Sugar 5.5, Protein 36
VENISON TENDERLOINS
"Venison is not typically the best meat for grilling, but with this marinade, the steaks come out tender, juicy and delicious," writes Brenda Koehmstedt of Rugby, North Dakota. "They're so tasty, in fact, that leftovers taste great cold--right from the fridge!"
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a shallow dish, combine the first 9 ingredients; add fillets and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 179 calories, Fat 6g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 483mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
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