Salted & Seared Venison Tenderloin, medium rare
Caramelized onions with lots of garlic/red pepper
http://i152.photobucket.com/albums/s...psargmgivv.jpg
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Salted & Seared Venison Tenderloin, medium rare
Caramelized onions with lots of garlic/red pepper
http://i152.photobucket.com/albums/s...psargmgivv.jpg
A meal fit for a king. Cooked as it should be, no frying, baking or boiling just roasted on hot coals with some salt and pepper. I love it!
Ummm... No, it was seared in my favorite cast iron skillet, after the onions, garlic & red pepper had seasoned the olive oil.Quote:
Originally Posted by Big Dawg
lookin good!!!
It's great like that. I like to cut the loin into medallions (or little steaks, whatever your viewpoint) season with Kosher salt and fresh ground black pepper, and cook it hot in the cast-iron skillet---about one minute on each side to keep it rare. Make a train leave the tracks.
mine gets cut to steaks & hits the egg for a little smoke and grillin time
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Marinade in moores steak sauce. Butterfly and fill with fried mushrooms and onions. Wrap in bacon and grill just till bacon is crisp.
Mine are coated with olive oil and seasoned with Montreal steak seasoning / wrapped with bacon.....grilled to medium rare.