Pan Fried Venison Tenderloin
Venison tenderloin 1 to 2 lbs
1 whole fresh garlic
3 tablespoons of extra virgin olive oil
2 qts of cold water
large bowl for the water
large, 13 to 15 inch skillet
Clean and wash the tenderloin strips. Cut the tenderloin into 2 inch
think sections, cutting across the grain. Take the 2 inch sections, and
cut them into butterflies slices, an inch thick on each side, but do
not cut all the way through, leave 1/4 inch on one side of the section
holding the halves together. Take all the meat and soak in salt water, 1
teaspoon for 2 quarts of cold water, for at least 30 minutes. Remove
the venison from the water and pat dry with a towel.
Next, take the garlic, remove skin, and separate the individual cloves.
Once you have the cloves separated, give them a quick rinse in cold
water, pat dry and set on a cutting board. Grab a very sharp knife, as
you want to dice the cloves, not smash them. Once you have all the garlic
diced, into very small pieces, set aside for a few minutes.
In a large skillet, cast iron or your choice of non-stick, heat 3
tablespoons of extra virgin olive oil to medium high. "Hot enough to fry a
breadcrumb in about 30 seconds." Now add your diced garlic. Let the
garlic simmer for 30 to 45 seconds, then turn the heat down to medium.
You do not want to scorch the garlic, just brown it slightly. Make sure
the garlic is evenly distributed in the skillet and then add your
venison. Make sure each piece of meat is resting on top of a goodly portion
of garlic. Cook on the first side for about 3 minutes, then flip the
meat over. Continue flipping every 3 minutes. Cook the meat until your
desired level of doneness is reached. I prefer to cook my venison to
almost a blackened state on the outside, but others may not.
Remove from the pan, remembering to shut off the heat, and serve the
venison quickly, while still hot.
Best side dishes, in my opinion are fresh steamed asparagus or fried
Will usually serve 3 to 4 adults.
Hope you enjoy!
Submitted by Darcy Nelson
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