DrMike
Ballistician
- Nov 8, 2006
- 36,923
- 5,112
I was tagged for kitchen duty this evening. Since I worked all afternoon dethatching the lawn, at 5:30 I still hadn't started anything. I had a whitetail tenderloin that was partially thawed to the point it was just pliable. I sliced it into medallions and set it aside. I sliced a purple onion, a red pepper and several asparagus stalks while I began melting a pat of butter in the skillet. I finely chopped a clove of garlic and put it in a small amount of extra virgin olive oil. I sauteed the vegetables, seasoning with salt, ancho pepper, cumin and oregano. When they were almost ready, I added the olive oil and garlic to flavour the mix. I dished the veggies into a small bowl and placed the medallions in the remaining seasoned butter/oil. These quickly browned and were cooked to perfection. I plated the medallions with the vegetables arranged beside them. With the drippings of the pan, I added about a tablespoon of flour, salt and a bit of milk to make a white gravy which was poured over the medallions. Served with a sweet potato, it made a feast fit for a king. The medallions were tender and tasty. Yeah, I'd try this again.
