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Home Cooking

Venison Tenderloin

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Venison Tenderloin

geryon | Feb 2, 2007 12:35 PM

I've inherited a frozen venison tenderloin and am excited about it, but not sure what best to do with it. I tried Mark Bittman's twice cooked pork tenderloin that was in the Times a few weeks ago, and it was great. Seared the whole thing, then sliced it into medallions and seared both sides, and then a cider/rosemary/cream pan sauce. Could I get away with doing the same with the tenderloin? If so, are there any flavor affinities that folks recommend? I was thinking a port/cherry pan pan sauce might be good...

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