arkansasdon
Fire Builder
The more I study nature, the more I am amazed at the Creature.
Posts: 30
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Post by arkansasdon on Jul 12, 2009 10:43:11 GMT 12.75
Spicy Venison Tenderloin Medallions W/ Tomato Chutney Rub: 2 teaspns Paprika 2 teaspns Chili Powder 1 teaspn Dried Thyme 1 teaspn Dark Brown Sugar 1 teaspn Kosher Salt 1/8 teaspn Cayenne Pepper Combine all ingredients in small bowl, mix thoroughly. Tomato Chutney: 1 tblspn Extra Virgin Olive Oil ¼ cup Yellow Onion, peeled, chopped fine 1/ teaspn Garlic, peeled, minced 1 15 oz can Diced Tomatoes, juice add 3 Sun-Dried Tomatoes (packed in oil), chopped 2 teaspns Dark Brown Sugar 1 teaspn Worcestershire Sauce 1 teaspn Balsamic Vinegar ¼ teaspn Kosher Salt In sauce pan over medium heat, warm olive oil, add onions and cook, stirring occasionally, until golden . Add garlic and cook another 2 minutes. Add tblspn of dry rub , stir to blend. Add the canned tomatoes, sun-dried tomatoes and brown sugar. Stir and bring to boil over high heat, breaking up the tomatoes with the side of wooden spoon. Reduce heat to simmer and cook down liquid until has almost evaporated, 20 to 30 minutes. Add remaining chutney ingredients and stir. Allow chutney to cool, then puree in food processor. Transfer to small bowl, refrigerate to cool chutney. 8 Venison Tenderloin Medallions ½” thick, silver skin removed Liquid Smoke, Optional I like to rub the medallions with a little Liquid Smoke. Let stand for 40 minutes or so. Season medallions with rub mixture, both sides. Over “Direct High Heat” cook until medium rare to medium. After two minutes on each side, check the internal temperature. Medium rare is 145 degrees Fahrenheit... medium is 160F. Remove the grilled tenderloin medallions from the grill and serve immediately Serve with Tomato Chutney
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Post by Snake Eyes on Jul 12, 2009 20:44:52 GMT 12.75
Don, Now that looks good enough to eat ;D BTW, received your cookbook in yesterdays mail.Still looking thru it,but looks great! snake-eyes
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