WetLeather Recipe Database - food for bikers

Edit Back to main view  

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
ID:591 Updated:2006-04-11 21:35:23
Ingredients:2 small or one large onion
4 cloves garlic
handful mushrooms
1 or 2 hot peppers
aged venison tenderloin
Marsala wine
Mombasa pepper
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.

Serve with:
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.

Serve with:
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.
Serves: two

"WetLeather", "WetLeather.com", "wetleather.com", the "wet rider" symbol of the motorcycle rider under a raining cloud, and the logotype including the wet rider symbol and the stylized representation of the word "WetLeather" are trademarks of Carl Paukstis. The "wet rider" symbol and the logotype are Copyright 1995-2011 Carl Paukstis

Copyright (c) © 1998-2011 by Carl Paukstis for the WetLeather family. All rights reserved.
email address miners use this: uce@ftc.gov