Thread: Confession time

Don't fire the cook, how about trying a different recipe?
@Thar was kind enough to drop off a fallow backsteak and after 5 days in the fridge I tried this recipe - marinated overnight

The wife said it was the best thing I've ever cooked for her

Venison Tenderloin with Blackberry Sauce
This delicious and simple recipe is the perfect way to highlight the subtle game notes in venison with blackberry, a
wonderful berry for pairing with red meats.Rufus’ Food and Spirits Guide (http://rufusguide.wordpress.com/2012...ckberry-sauce/)
Ingredients:
1 lb venison tenderloin or backstrap
1 cup dry red wine
3 tbsp Dijon mustard
2 cups chicken stock
3 tbspblackberry jam
Salt/pepper
Directions:
Make the marinade by mixing the wine and the mustard. Salt and pepper the venison and cover and marinate with
mustard mix. Put it in the refrigerator for at least six hours. When ready, remove the meat from marinade.
Heat a skillet with some two tablespoons of butter and one tablespoon of olive oil. Brown the tenderloin over
medium-high heat until medium rare, Dve minutes on each side.
Cover tenderloin with tin foil; it will still be cooking.
Deglaze the pan with chicken stock; reduce by half and add the jam. Cook until the marinade thickens and serve
over sliced venison.