Sicilian-Style Venison Tenderloin
A web-exclusive recipe from Big Sky Country
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.
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