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| Name: | Venison Tenderloin in Marsala Wine | Contributor: | Howard Etkind |
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| 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 salt pepper Marsala wine potatoes Mombasa pepper |
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| Preparation: | Venison:
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. |
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| 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 |
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