I occasionally post photos of our food experimentations on Instagram or Facebook. I always have some ask for the recipe and I have to admit, I’m really bad about getting back to folks. This is my weak point. I don’t usually just make the recipe straight up because of the need to substitue missing ingredients and/or the desire to add a little “something” to it. Then, there’s the added complexity of our daughter, Eryn. Many times, as we get near the end of the cooking time, I taste it and feel that it needs something. So I call in the amazing seasoning expert, Eryn. She tastes, works some magic, and, wha-la, tuns what was good into “oh, so good!”So, yes, I suppose I could send you the link to the recipe we found and keep it simple, but when someone asks after seeing the post, I feel obligated to give them the whole truth. And, well, as you can see, it’s a bit complicated!
However, we are all about farm-to-table, finding delicious ways to put wholesome, grass-fed food on our table, and about sharing these experiences and how-to’s with anyone who is interested. As we develop and grow our new farm-based high schooll, the farm-to-table connection will become even greater. It’s about time, I take the time (maybe over my moving coffee as I am now) and put it all down for folks. Following is my first attempt. Be kind and enjoy. 🙂
We have a freezer full of deer meat (thanks to wonderful friends) and are always looking for delicious ways to prepare it. Last night, I pulled some tenderloins out and, as usual, hit Google for a recipe. Here’s what I found with a slight modification.
The original recipe is here on Food.com I doubled their original recipe and made some modifications which are included here. I used a lot less onion as I was running low and did not have mushrooms on hand. I also added bourbon, and then, as I understand that bourbon loves to partner with it, added some brown sugar. I also added tumeric. We love the flavor that tumeric adds and when partnered with red pepper in cooking, tumeric has some significant health benefits.
- 2 lbs venison tenderloin medallions
- 1 tsp turmeric
- 1 tsp ground red pepper
- 1 medium onion
- 2 garlic cloves
- 4 tablespoons of bourbon
- 6 tablespoons butter
- 6 tablespoons flour
- 4 tablespoons brown sugar
- 4 cups water
- Sauté onions in 2 Tbs butter with turmeric and red pepper
- Add garlic and cook another 3 minutes
- Stir in bourbon & brown sugar
- Remove vegetables and most of the juices
- Add remaining butter and venison
- Sauté venison 2-3 minutes per side (I left mine medium rare)
- Remove venison and return veggies with/liquids to pan
- Stir in flour until it becomes a thick, brown paste
- Slowly stir in water until gravy is desired consistency
We served this over rice with a side of garlic butter green beans. It was quite good.
Here are some interesting recipe links for venison that we intend to try in the near future…