Pan-fried Venison Tenderloin

Name: Pan-fried Venison Tenderloin
Cuisine: United States
Ingredients: 1 tablespoon mixed dried herbs or 3 tablespoons fresh chopped herbs (rosemary, thyme, basil, marjoram, and parsley); bacon grease; unbleached (all-purpose) flour for dusting; salt and freshly ground black pepper; dry red wine; 1 venison tenderloin for every 2 or 3 people olive oil; 2 to 3 garlic cloves per tenderloin, peeled

Preparation info

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

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.

Ingredients

1 tablespoon mixed dried herbs or 3 tablespoons fresh chopped herbs (rosemary, thyme, basil,

Americas
United States
Charleston
Main course

Method

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