Game Day Venison Tenderloins™

This is an excellent, easy recipe for venison. But it works for beef too.

 I've used merlot wine for this, but you can use a dry red wine that you like. 

1 -  1 1/2 lb. venison tenderloin
1/8 - 1/4 tsp each: salt, pepper (adjust to taste)
1 T. each: butter, Worcestershire sauce
1/8 - 1/2 tsp. each: dried parsley, granulated garlic, red wine or balsamic vinegar
Pinch each: red pepper flakes, turmeric (optional)
1/3 - 1/2 c. each: chopped onions, chopped shallots, sliced mushrooms
1 - 2 T. olive oil
1/3 - 3/4 c. dry red wine

In a bowl, combine tenderloins, salt, pepper, Worcestershire sauce, garlic, parsley, oil, red pepper flakes, vinegar and turmeric.

Toss to coat tenderloins on both sides. Cover and let marinate in the refrigerator for a few hr. or overnight.

Peel, rinse, chop onions and shallots, place in bowl and set aside.

Rinse and slice mushrooms, add to bowl with onions, set aside.

Heat saute pan over medium high heat. Reduce heat to medium and add butter. 

Add tenderloins and cook on one side for 6 - 9 min or until desired doneness.

Flip tenderloins over and repeat on other side until done. 

Remove tenderloins from pan when done.

Reduce heat to medium low.

Very carefully add wine, onions, shallots and mushrooms to pan.

Stir with a rubber scraper or whisk and let reduce for a few minutes.

When sauce is reduced, pour over tenderloins.

Serves 4. 

Picadillo

This is great for 3 Kings Day or anytime.

1 lb ground beef (ground round)
1 medium onion, chopped
1 bell pepper chopped
1 - 2 T fresh or dried parlsey
2 - 3 T. olive oil
1-2 cloves garlic chopped
1 - 2 cans diced tomatoes,
1/4 tsp pepper
1/8 tsp salt
1 bag of boil in bag rice

Peel, rinse and chop onion, set aside.

Rinse, seed and chop bell pepper, set aside.

Preheat skillet over medium high heat, lower heat to medium heat and add oil.

Add beef, and brown or 8 -10 min and drain off meat if needed.

While meat is cooking, put rice and water in the microwave safe bowl. Put bowl in the microwave and cook for 5 - 6 minutes or until done.

Add, onions and peppers. Saute for 8 - 10 minutes. 

Add tomatoes, herbs and spices. Let simmer for 10 min, stirring occasionally.

Serve over rice.

Serves 4.