Constance
Master Chef
We're cooking a beautiful venison tenderloin tonight. I've never been happy with the way they turn out, though, so I'm asking your advice.
Right now the meat is marinating in Italian dressing. My thought is that we should cook it like a beef tenderloin by searing whole, in a skillet, then finishing off in the oven.
That's gotta be good.
But the timeing is what I'm wondering about. A deer tenderloin is much smaller and leaner than a beef tenderloin.
I would appreciate your advice, ASAP! Please? Help?
Right now the meat is marinating in Italian dressing. My thought is that we should cook it like a beef tenderloin by searing whole, in a skillet, then finishing off in the oven.
That's gotta be good.
But the timeing is what I'm wondering about. A deer tenderloin is much smaller and leaner than a beef tenderloin.
I would appreciate your advice, ASAP! Please? Help?