Grilled Tenderloin Of Venison - Victoria 12/95 Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 each: 3/4 pound tenderloins of,
-venison, or pork
MARINADE
2 cup: Olive oil,
3 each: Bay leaves,
1 cup: Dry red wine,
Salt and freshly ground,
5 centiliter: Garlic, minced
-black pepper,
BOURBON AND PEACH CHUTNEY
1/2 cup: Bourbon,
2 cup: Peach chutney, see below
2 cup: Homemade or packaged brown,
Freshly ground black pepper,
-gravy,
PEACH CHUTNEY
1 each: Box fruit pectin, 1-3/4 oz
1 tbsp: Salt,
4 cup: Firm-ripe unbruised peaches,
1 tsp: Ground allspice,
-, about 5 to 6 medium-large
1/2 tsp: Ground cinnamon,
-, peeled, pitted, diced
1/2 tsp: Ground cloves,
1/2 cup: Vinegar,
1/2 tsp: Ground ginger,
1/4 cup: Fresh lemon juice, (2 lemons) 4 1/2 c Sugar
1 cup: Seedless golden raisins,
3/4 cup: Light brown sugar, firmly
1/4 cup: Slivered preserved ginger,
-packed,
1/3 cup: Onion, finely chopped
Directions:
Rinse the venison and pat dry.
To make Marinade:
In a bowl combine all ingredients, except for 3 tablespoons of the
oil, and transfer to a plastic bag. If using pork, make a paste of
Dijon mustard, salt, pepper, and fresh rosemary.) Add loins, seal and
chill 24 to 48 hours.
Remove the venison from the marinade and pat dry. Let come to room
temperature. Pat dry again. Season with salt and pepper.
In an ovenproof skillet heat remaining olive oil over medium-high
heat. Add the loins and sear on all sides. Transfer to a preheated
grill set over heated coals and grill for 5 to 7 minutes per side for
rare meat. Alternatively, roast the venison in a preheated 450F oven
for 7 minutes for medium-rare meat. Let meat rest, loosely covered
with foil, for 5 minutes.
Cut the meat into 1/2-inch thick slices and serve with Bourbon-and
~ Peach Chutney Sauce. Yield: 8 servings.
Bourbon and Peach Chutney Sauce:
Deglaze skillet used to brown venison with the bourbon and reduce 2
minutes. Add the gravy and chutney and simmer, stirring occasionally,
over moderate heat for 5 minutes. Season with the black pepper.
Peach Chutney:
In a large heavy saucepan combine all ingredients except sugars.
Add fruit pectin and stir to combine. Bring mixture to a full boil
for 5 minutes, stirring. Add sugars and bring back to a boil. Boil
for 2 to 3 minutes more. Remove pan from the heat, skim, and let
cool for 10 minutes. Transfer mixture to hot sterilized jars. Seal.
Store in refrigerator; they are not processed or sealed with paraffin.
Yield: 3 pints.
Sandy Whitehouse of South Carolina, in _An Antebellum Celebration_.
December, 1995 "Victoria" magazine. Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-30-95
Source from luhu.jp
To make Marinade:
In a bowl combine all ingredients, except for 3 tablespoons of the
oil, and transfer to a plastic bag. If using pork, make a paste of
Dijon mustard, salt, pepper, and fresh rosemary.) Add loins, seal and
chill 24 to 48 hours.
Remove the venison from the marinade and pat dry. Let come to room
temperature. Pat dry again. Season with salt and pepper.
In an ovenproof skillet heat remaining olive oil over medium-high
heat. Add the loins and sear on all sides. Transfer to a preheated
grill set over heated coals and grill for 5 to 7 minutes per side for
rare meat. Alternatively, roast the venison in a preheated 450F oven
for 7 minutes for medium-rare meat. Let meat rest, loosely covered
with foil, for 5 minutes.
Cut the meat into 1/2-inch thick slices and serve with Bourbon-and
~ Peach Chutney Sauce. Yield: 8 servings.
Bourbon and Peach Chutney Sauce:
Deglaze skillet used to brown venison with the bourbon and reduce 2
minutes. Add the gravy and chutney and simmer, stirring occasionally,
over moderate heat for 5 minutes. Season with the black pepper.
Peach Chutney:
In a large heavy saucepan combine all ingredients except sugars.
Add fruit pectin and stir to combine. Bring mixture to a full boil
for 5 minutes, stirring. Add sugars and bring back to a boil. Boil
for 2 to 3 minutes more. Remove pan from the heat, skim, and let
cool for 10 minutes. Transfer mixture to hot sterilized jars. Seal.
Store in refrigerator; they are not processed or sealed with paraffin.
Yield: 3 pints.
Sandy Whitehouse of South Carolina, in _An Antebellum Celebration_.
December, 1995 "Victoria" magazine. Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-30-95
Source from luhu.jp