I took the Encore out for late muzzleloader earlier this week and scored a nice plump doe. I saw a variant of this recipe in a cookbook and decided to try it with the tenderloins from my prize... OMG!
2 venison tenderloins
Crumbled blue cheese
Chopped basil
Olive oil
Sea salt
Crushed black peppercorns
Four 1' lengths of cooking twine (most meat counters will give this to you)
Remove any fat and connective tissue. Butterfly the tenderloins, cover with plastic wrap and pound or roll out so they are about 1/2" thick. Sprinkle with salt and pepper. Drizzle lightly with olive oil and set in refrigerator overnight. When ready to cook, season generously with basil and top with blue cheese. Roll up lengthwise and tie each end with cooking twine. Trim excess ends from the twine.
In a hot skillet, sear the rolled fillets on all sides. Finish in a 400* oven until meat registers 160*, or 20-30 minutes, depending on size of tenderloins.
Recommended pairing is single-barrel Jack... 8) The cookbook used pork fillets and pecorino cheese, but the blue works great with red meat.
2 venison tenderloins
Crumbled blue cheese
Chopped basil
Olive oil
Sea salt
Crushed black peppercorns
Four 1' lengths of cooking twine (most meat counters will give this to you)
Remove any fat and connective tissue. Butterfly the tenderloins, cover with plastic wrap and pound or roll out so they are about 1/2" thick. Sprinkle with salt and pepper. Drizzle lightly with olive oil and set in refrigerator overnight. When ready to cook, season generously with basil and top with blue cheese. Roll up lengthwise and tie each end with cooking twine. Trim excess ends from the twine.
In a hot skillet, sear the rolled fillets on all sides. Finish in a 400* oven until meat registers 160*, or 20-30 minutes, depending on size of tenderloins.
Recommended pairing is single-barrel Jack... 8) The cookbook used pork fillets and pecorino cheese, but the blue works great with red meat.
