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Title: Grilled Tenderloin of Venison - Victoria 12/9
Categories: Entree Venison Game Bbq
Yield: 8 Servings
| 4 | 3/4 pound tenderloins of venison (or pork) | |
| MARINADE | ||
| 2 | c | Olive oil |
| 1 | c | Dry red wine |
| 5 | cl | Garlic; minced |
| 3 | Bay leaves | |
| Salt and freshly ground black pepper | ||
| BOURBON AND PEACH CHUTNEY | ||
| 1/2 | c | Bourbon |
| 2 | c | Homemade or packaged brown gravy |
| 2 | c | Peach chutney (see below) |
| Freshly ground black pepper | ||
| PEACH CHUTNEY | ||
| 1 | Box fruit pectin (1-3/4 oz) | |
| 4 | c | Firm-ripe unbruised peaches (about 5 to 6 medium-large) ;pee |
| 1/2 | c | Vinegar |
| 1/4 | c | Fresh lemon juice (2 lemons) |
| 1 | c | Seedless golden raisins |
| 1/4 | c | Slivered preserved ginger |
| 1/3 | c | Onion; finely chopped |
| 1 | tb | Salt |
| 1 | ts | Ground allspice |
| 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Ground ginger |
| 4 1/2 | c | Sugar |
| 3/4 | c | Light brown sugar; firmly packed |
| : | Rins | e the venison and pat dry. |
To make Marinade: In a bowl combine all ingredients, except for 3 tablespoons of the oil, and transfer to a plastic bag. If using pork, make a paste of Dijon mustard, salt, pepper, and fresh rosemary.) Add loins, seal and chill 24 to 48 hours. : Remove the venison from the marinade and pat dry. Let come to room temperature. Pat dry again. Season with salt and pepper. : In an ovenproof skillet heat remaining olive oil over medium-high heat. Add the loins and sear on all sides. Transfer to a preheated grill set over heated coals and grill for 5 to 7 minutes per side for rare meat. Alternatively, roast the venison in a preheated 450F oven for 7 minutes for medium-rare meat. Let meat rest, loosely covered with foil, for 5 minutes. : Cut the meat into 1/2-inch thick slices and serve with Bourbon-and ~ Peach Chutney Sauce. : Yield: 8 servings.
Bourbon and Peach Chutney Sauce: : Deglaze skillet used to brown venison with the bourbon and reduce 2 minutes. Add the gravy and chutney and simmer, stirring occasionally, over moderate heat for 5 minutes. Season with the black pepper.
Peach Chutney: : In a large heavy saucepan combine all ingredients except sugars. Add fruit pectin and stir to combine. Bring mixture to a full boil for 5 minutes, stirring. Add sugars and bring back to a boil. Boil for 2 to 3 minutes more. Remove pan from the heat, skim, and let cool for 10 minutes. Transfer mixture to hot sterilized jars. Seal. Store in refrigerator; they are not processed or sealed with paraffin. Yield: 3 pints.
Sandy Whitehouse of South Carolina, in _An Antebellum Celebration_. December, 1995 "Victoria" magazine. Typos by Jeff Pruett.
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