Venison Tenderloin, a. Whole b. Medallions

1 ea. venison tenderloin            1 oz. dried porcini mushrooms          
4 ea. slices lemon                            rehydrated, drained of excess liquid,
3 ea. sprigs thyme                            liquid reserved               
6 Tbsp olive oil                          ¼ c. onion, minced
4 ea. cloves garlic,                    1 ea. sprig rosemary         
Kosher salt                              1 Tbsp garlic, minced              
Ground black pepper                 1 c. red wine          
2 Tbsp cold butter, cubed          ¼ c. minced marjoram
                                               1 tsp mace, ground

a. Heat thyme, lemon, olive oil, and crushed garlic in a sauce pot. Bring to a simmer, cool. Place venison in a ziploc bag or tight fitting airtight container, pour marinade over. Refrigerate for 2 hours.
Heat oven to 400F.
Remove venison from marinade and bring to room temperature while letting excess marinade drain off. Pour a little bit of marinade in a large saute pan to coat, heat saute pan to VERY hot. Sear meat on all sides, hard dark sear. Set venison on rack inside oven safe pan and place in middle rack of oven. Cook to 140F. Meanwhile, keep searing pan hot, add mushrooms and onion and saute to caramelize. Deglaze with red wine and reduce to syrupy. Add about 1 cup of mushroom liquid. Simmer until it begins to reduce. Add  herbs, minced garlic, and spices. Reduce heat to low, whisk in butter one cube at a time to combine, remove from heat. After meat has rested, slice ¼” pieces, arrange on serving platter. Spoon sauce over top, reserving some on the side.

b. Cut tenderloin into 1” medallions (or have us do it!) Follow instructions above, but change the sear to a quick hard sear on both sides of each medallion.
For serving, plate two medallions per person and spoon sauce over top.

Familiar with venison? Want something new? Try this same recipe with Elk Tenderloin!

Marinated, Wild Boar Rack

Marinated Wild Boar Rack

3 1/2- 4 1/2 #wild boar rack, approximately 4 bones frenched and cleaned

5 ea. cloves garlic, crushed

2 ea. shallots, minced

1/2 cup chardonnay, oaky

1/2 c vegetable oil

2T honey

3T whole grain mustard

kosher salt

black pepper

Mix together garlic, shallots, honey, mustard, oil and chardonnay; add salt and pepper to taste.  Place boar in tight fitting ziploc bag or very tight container. Pour marinade over and rub into meat to ensure it is evenly coated.  Zip shut/seal, trying to press out as much air as possible.  Refrigerate for 8 hours, up to 24.  Heat oven to 325F.

Take meat out of refrigerator, allow excess marinade to drain off and meat to come to room temperature. Prepare roasting pan with rack. Place boar, bone up, on rack.  Roast for 45 minutes or until internal temperature reaches 127F. Allow meat to rest for 15 minutes before cutting.  Enjoy!