|Name:||Venison Tenderloin in Marsala Wine||Contributor:||Howard Etkind|
|Description:||Venison Tenderloin in Marsala wine||Posted:||2002-01-08|
|Key words:||venison, potatoes||Category:||Main Dishes|
|Ingredients:||2 small or one large onion
4 cloves garlic
1 or 2 hot peppers
aged venison tenderloin
Let venison tenderloin age one week in fridge.
Chop onion(s), garlic, and peppers. Slice mushrooms. Brown in olive oil in cast iron skillet.
Slice tenderloin into 1/2 slices, rub with salt and pepper. Add to browned veggies. Sear both sides. Add Marsala wine until venison is just covered.
Simmer 5-8 minutes or until rare to medium rare.
Potato Wedges with Mombasa Pepper:
Wash potatos, cut into 6 or 8 wedges, place on baking pan into 350 degree oven for 30 minutes or so, sprinkle with salt and Mombasa pepper.
Spinach salad with mushrooms and feta cheese.
|Notes:||I came by a deer the other week ... and have been making venison hash, venison jerky, venison stew, venison steak. Here is how I have been cooking the tenderloins.
Wine was a local Merlot.
Dessert was a chocolate chip coffee cake baked that morning.