There are two thin strips of meat that lie along the inside of the deer’s backbone; most people call it deer “tenderloin.” It is eaten rare. Start this dish the day before you plan to serve it.
Put some herbs and the garlic on a cutting board and chop together with a chef’s knife until the mixture is uniformly minced. Rub the mixture all over the meat.
Lightly coat the inside of a shallow nonreactive container (such as a glass baking dish) with olive oil, then put the meat in the dish. Dribble a thin stream of oil back and forth over the tenderloin, but do not coat it. Pour in about
The next day, remove the meat from the marinade and drain well. Lightly paint the inside of a well-seasoned cast-iron skillet with bacon grease and place over high heat. Slice the meat into
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