Recipe for Venison Tenderloins | Field & Stream

Name: Recipe for Venison Tenderloins | Field & Stream
Ingredients: Kosher salt; Freshly ground black pepper; 1⁄2 tsp. ground allspice; 1⁄4 tsp. ground star anise; 1⁄4 tsp. cinnamon; 1⁄4 cup, plus 2 Tbsp., canola oil; 4 venison tenderloins, 6-7 oz. each; 1⁄4 cup (packed) prunes, chopped in 1⁄4-inch pieces; 2 Tbsp. Armagnac (optional); 12 Tbsp. unsalted butter, softened at room temperature, cut in tablespoon-size pieces; 2 cups peeled cheese pumpkin, cut in 1⁄4-inch dice; 10 sage leaves, minced

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Looking for a recipe for venison tenderloins? Look no further. This wild game recipe perfectly pairs fresh venison with the flavors of fall.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fieldandstream.com.

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Ingredients

Kosher salt
Freshly ground black pepper
1⁄2 tsp. ground allspice
1⁄4 tsp. ground star anise
1⁄4 tsp. cinnamon
1⁄4 cup, plus 2 Tbsp., canola oil
4 venison tenderloins, 6-7 oz. each
1⁄4 cup (packed) prunes, chopped in 1⁄4-inch pieces
2 Tbsp. Armagnac (optional)
12 Tbsp. unsalted butter, softened at room temperature, cut in tablespoon-size pieces
2 cups peeled cheese pumpkin, cut in 1⁄4-inch dice
10 sage leaves, minced