The prized tenderloins of a deer are sometimes carved out after field dressing for a celebratory meal since they can be accessed from the internal cavity, nestled under the spine by the rib cage.  They are much smaller than the backstraps or loin, which are the long muscles that run along the spin. I found a cherished package of tenderloins still amongst frozen meat packages from last year.  These little  morsels can be prepared many different ways and are the most tender part of a deer.  I defrosted my find from last year in a simple brine and then used a wine marinade for a few hours before pan searing with a mushroom sauce.  It’s definitely time to look through your larder and cook up meat from last year.  If you discover you still have plenty of meat, you can consider donating a deer this year to the Venison Donation Coalition or your local venison donation program.

Pan-seared Venison Tenderloins with a Mushroom Sauce

Ingredients:

• Venison tenderloins, ~12 oz.
• Simple brine: 1-quart cold water, 2 Tbsp kosher salt, crushed garlic clove, sprig of parsley, 1 Tbsp brown sugar
• Wine marinade- 1 cup wine (can substitute red wine vinegar, grape juice or cider), 2-3Tbsp olive oil, fresh cracked pepper, clove of garlic, thyme
• 2-4Tbsp butter, divided
• 8 oz. mushrooms, sliced
• 1 shallot, minced
• 1 clove of garlic, minced
• 1 tsp fresh or dried thyme leaves
• 1 Tbsp oil
• 2 Tbsp brandy or bourbon (optional)
• ½ cup beef broth
• 1 Tbsp Dijon or brown mustard
• 2 Tbsp half n half or light cream
• Salt and pepper to taste
• Garnish with fresh parsley and/or thyme sprigs

Preparation:

• Make a simple brine in a glass or ceramic bowl and add the tenderloins.  If frozen, defrost in the brine, if tenderloins are fresh, they can just be brined for half an hour.
• Make a wine marinade and transfer the loins from the brine to the marinade.  Pierce meat all over with a fork so it can soak up the marinade.  Cover and refrigerate for a few hours.
• Melt about 2 Tbsp of butter in a large cast iron skillet over medium heat.  Sauté the sliced mushrooms and shallot until lightly browned, about 5-10 minutes, being careful not to burn the butter, if needed, add another Tbsp of butter, and then add the minced garlic and thyme leaves for the last minute.  Remove the mushroom mixture to a plate.
• Increase heat to medium high and add 1 Tbsp oil.  When hot add the tenderloins to the pan and sear for about 2 minutes until well browned, flip and sear the other side for about 1-2 minutes and swirl a Tbsp of butter around the meat. Remove meat to a plate.
• Add the brandy or bourbon to the pan and scrape up any browned bits with a wooden spoon from the bottom of the pan.  Add the mustard and beef broth and stir to combine.  Let boil for a few minutes to reduce the sauce. Lower heat to medium and add the mushroom mixture back to the pan along with any liquid, stir to combine.  Add the light cream and stir.  Taste sauce and adjust seasoning with salt and pepper.  Simmer gently until slightly thickened.
• Nestle to tenderloins back into the sauce along with any meat jus. Simmer gently until heated through for a few minutes.  Tenderloin should be medium rare.
• Serve tenderloins on a bed of mashed potatoes, or a leek and potato pancake (in photo), or over egg noodles with the mushroom sauce spooned on top. Sprinkle with fresh chopped parsley or thyme if available. Serves 2.