Pan-fried Venison Tenderloin from Hoppin John’s Lowcountry Cooking by John Martin Taylor

Name: Pan-fried Venison Tenderloin from Hoppin John’s Lowcountry Cooking by John Martin Taylor
Ingredients: unbleached (all-purpose) flour for dusting; bacon grease; dry red wine; salt; freshly ground black pepper; 2 to 3 garlic cloves per tenderloin, peeled; 1 tablespoon mixed dried herbs or 3 tablespoons fresh chopped herbs (rosemary, thyme, basil, marjoram, and parsley); 1 venison tenderloin for every 2 or 3 people olive oil

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There are two thin strips of meat that lie along the inside of the deer’s backbone; most people call it deer “tenderloin.” It is eaten rare. Start this dish the day before you plan to serve it.

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Ingredients

unbleached (all-purpose) flour for dusting
bacon grease
dry red wine
salt
freshly ground black pepper
2 to 3 garlic cloves per tenderloin, peeled
1 tablespoon mixed dried herbs or 3 tablespoons fresh chopped herbs (rosemary, thyme, basil, marjoram, and parsley)
1 venison tenderloin for every 2 or 3 people olive oil