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    Wild Game Recipes

    Seared Venison

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    • 2 Venison tenderloins
    • 1/2 tsp salt
    • 1/2 tsp black pepper
    • 1/4 tsp cayenne pepper
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp dried thyme
    • 1 tsp canola oil

    Sautéed Garnish:
    • 2 cloves garlic minced
    • 1/2 pound mushrooms
    • 1 softball sized onion
    • Salt and pepper to taste
    • 1 cup red wine
    • 1/2 beef stock
    • 2 tbsp olive oil
    • Let venison come to room temperature and pat dry. Rub or
      brush with canola oil so spices will adhere.
    • Season the tenderloins liberally and set in a very hot cast
      iron skillet. (The skillet is ready when a drop of water
      vanishes when it hit the pan.)
    • Sear the tenderloins for 3-5 minutes on each side, or until
      nice and browned.
    • Then transfer the skillet to an oven heated to 375 degrees to
      finish the cooking process.
    • The tenderloin is medium rare when it feels like the tip of
      your nose when pressed with your finger. Usually about
      10 minutes.
    • Take the tenderloins out and let them rest under a foil tent
      for 5-10 minutes.
    • While they rest sauté 2 cloves of garlic, 1/2 pounds of
      mushrooms and one softball size onion in two tbsp olive
      oil until tender then deglaze the pan with 1 cup of red
      wine and 1/2 cup beef stock.
    • Let simmer the onions and mushrooms simmer until the
      meat is cut then spoon over the tenderloin medallions.
      (I typically serve with garlic mashed potatoes and
      green beans, but it’s great with just about anything.)

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