My husband shot his first deer this year, and I am doing my best to honor it each time I cook it. We are having his hunting buddy over for dinner for the first time since I deemed it "safe" to eat after spending a month in the freezer (theoretically killing parasites). I am thinking I'll brine overnight in a vinegared brine with allspice, then serve with a red wine cranberry sauce (I have some fresh cranberries in the fridge that need to be used) and roasted sweet potato slices.
Planning on cooking the tenderloin sous vide at 135. Should I go up to 140? Is the cranberry sauce idea weird? Should I opt for a creamy mushroom sauce instead?