RE: venison tenderloin
Venison with ****ake Mushroom sauce
This recipe serves two and is for serving a rare meat without a red center showing
The Meat
8” Venison loin or Tenderloin
The Rub
Dried basil 1 tsp
Paprika ½ tsp
Garlic powder 1 tsp
Coriander ½ tsp
Thyme 1 tsp
Salt ½ tsp
Cracked Black Pepper 1tsp & cayenne to taste if you like
Mix the spices and kneed into the Venison loin and let sit ½ hour or so. I like to lightly squish and roll the loin on a cutting board to imbed the spices.
The Sauce
****ake mushrooms 4 oz fresh chopped
Butter 6 tbs
Cream 3 oz
Salt and Pepper to taste
Sauté the mushrooms in the butter and add cream at the end.
The Barbequing
Have the BBQ grill on high, charcoal is best.
Have a large skillet on the side of the grill very hot.
Cook the Loin by turning it over several times to keep from burning, Only cook until the meat is cooked about ¼ inch into the meat.
Remove meat from the grill and put in the skillet with olive oil and immediately slice the meat into ½ inch medallions and turn a few times until all sides are seared
Arrange on a plate with the sauce on top & parsley