another venison recipe thread

[newhunterette]

Venison Tenderloin with Cranberry Glaze

2 lbs venison loin, boneless 1 tsp minced garlic1 tbsp fresh minced rosemary
1 tbsp lavender buds
1 tbsp olive oil
1 tbsp sea salt
1 tbsp cracked black pepper
1 c onion soup or venison stock
1 c port wine
1 tsp cranberry vinegar (if available)
1 tbsp chopped shallots
1/2 c dried cranberries


Combine garlic,lavender, rosemary, olive oil, and salt and rub over tenderloins. Marinate 1 hour.
Roll tenderloin lightly in black pepper, press pepper into meat well and coat evenly.
Heat pan coated with a few drops of olive oil, sear tenderloins until brown and transfer to oven pan. Roast 8 minutes at 400 degrees for desired temperature of medium rare. Remove from oven and allow to rest for 5 minutes before slicing.

For sauce:
place shallots, cranberry and port wine in sauce pan, reduce by one third. Add vinegar, and stock and reduce by half. Check consistency and flavor.

[goatdancer]

By the time we try all your recipes, I'll be too darn fat to even road hunt. Tried your pasta sauce the other night. Mmmm Mmmmm goooood....