Home Cooking

Venison Tenderloin

Share:

More from Home Cooking

Home Cooking

Venison Tenderloin

g
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...

More posts from geryon

Feedback