VENISON TENDERLOIN CARENCRO

Prep Time: 3 Hours
Yields: 6 Servings

Comment:
Carencro, LA is a small Cajun village located directly between Opelousas, the yam capital of the world, and Lafayette, the heart of Acadiana. In Carencro, venison tenderloin prepared in this manner is served to important guests.

Ingredients:
6 (6-ounce) venison tenderloin steaks
2 tbsps chopped thyme
2 tbsps chopped basil
1 tbsp chopped tarragon
2 tbsps minced garlic
1 cup dry red wine
¼ cup vegetable oil
salt and cracked black pepper to taste
granulated garlic to taste
1 tbsp flour
3 cups beef or venison stock (see recipe)

Method:
In a small mixing bowl, combine herbs and minced garlic then set aside. Place venison steaks in a large baking pan and coat with red wine. Add herb and garlic mixture and rub it into steaks. Set aside and marinate 2 hours at room temperature. Reserve marinade for later use. NOTE: Steaks must be cooked immediately upon completion of marinating because they will spoil if refrigerated prior to cooking. Preheat oven to 350°F. In a cast iron skillet, heat vegetable oil over medium-high heat. Season steaks with salt, pepper and granulated garlic. Sauté steaks, a few at a time, until golden brown on all sides. Remove steaks from skillet and set aside. Pour off all but 1 tablespoon of drippings from skillet and return to medium-high heat. Whisk in flour, stirring constantly until a light brown roux is achieved (see roux recipes). Pour in reserved marinade and stock. Bring mixture to a rolling boil then return steaks to skillet. Place in oven and cook 10–12 minutes or until internal temperature reaches 130°F for medium. Adjust seasonings to taste using salt, pepper and granulated garlic. To serve, place an equal portion of sauce in center of a 10-inch dinner plate and top with a venison steak. If desired, garnish with a mixture of fall vegetables such as melon-balled yams, carrots, beets or potatoes.