Venison is a wonderful red meat. Recently our niece shared a venison back-strap…that is deer code for venison tenderloin. It was from a hunt enjoyed by our great nephew. As I was not cooking it on the grill, wrapped in bacon of course, I thought our “1/4 marinade” was a great option.
¼ cup brandy (or your favorite spirit or red wine)
¼ cup brown sugar
¼ tablespoon lemon juice
¼ teaspoon crushed garlic
¼ pound thick cut bacon
wooden toothpicks soaked in marinade
Mix the first 5 ingredients well. Place the tenderloin in a glass baking dish and cover with marinade; depending upon your dish you may need to turn your meat while it is resting in the marinade. It is best to marinade at least 3 hours on the counter or cover for overnight in the refrigerator. If you place it in the refrigerator, be sure to remove it at least 1 hour before you are ready to cook. This venison marinade bath not only enhances the flavor, it tenderizes. Remove the tenderloin from the bath and dry it with paper towel/clean dry cloth. Tightly wrap the tenderloin in bacon, secure with tooth picks that you soak in the marinade.
In a lightly oiled, heavy, oven proof skillet (I use one of grandmother’s cast iron skillets), brown the meat on all sides. When browned (not cooked/just seared), place in a 400 degree oven for 8 minutes for medium, 6 minutes for med-rare. Remove from the oven. Tent the tenderloin with foil for 10 mins. This step allows the meat to retain its juices. If you slice it without it resting, the juices will escape. At this point our family enjoys the venison tenderloin as the feature of a great meal. But, you can also make a fruit sauce or brown gravy if you desire.
Thank you great nephew and niece for sharing…it was delicious!