Sicilian-Style Venison Tenderloin

A web-exclusive recipe from Big Sky Country
Published: June 5, 2013
Recipe provided with permission from “Open Range,” by Jay Bentley and Patrick Dillon (Running Press, a member of the Perseus Books Group, October 2012).

This is a variation of a bison recipe that also appears in “Open Range,” and it was featured by author Jay Bentley’s friend, the late A.J. McLane, in Esquire’s “Man at His Best.” It is a great way to do any red meat tenderloins: beef, antelope, and even pork or lamb. With venison, Jay has the best results when he makes medallions out of the backstraps or tenderloins. The blend of sweet wine and tomatoes with the salty anchovies and capers evokes the taste of Sicily. Simple, fast and great! It goes well with penne dressed with toasted garlic, red pepper flakes, and olive oil. Add a crispy green salad, crusty bread, and a bottle of good Chianti or some other soft and fruity red wine. Makes 4 servings.

Registered User Content
REGISTER TODAY to become a member of
Registration is FREE and takes only a few minutes to complete. Registered members get access to these great online features:
  • Participate in the forums
  • Post photos in the online galleries
  • Comment on articles
  • Receive our e-mail newsletter
Already a registered member?
Login below to view this article
Haven't registered yet?
Register for a FREE account below
Subscriber Only Content
Subscriber Only Content
Look for this icon. This denotes premium subscriber content.  Learn more »
Become a Member
Register online for access to more valuable resource information.
Don't miss your connection to the reader forums, projects, photo galleries, and more.
Not a Member?
Subscriber and Member Login

Free Twice-Monthly E-Newsletter

Receive useful tips & inspiration from Cabin Life

Expand Ribbon
close logo