Opening Day Pan-Seared Tenderloins | RainierSportsman.com

Name: Opening Day Pan-Seared Tenderloins | RainierSportsman.com
Ingredients: Venison tenderloins, ~12 oz.; Simple brine: 1-quart cold water, 2 Tbsp kosher salt, crushed garlic clove, sprig of parsley, 1 Tbsp brown sugar; Wine marinade- 1 cup wine (can substitute red wine vinegar, grape juice or cider), 2-3Tbsp olive oil, fresh cracked pepper, clove of garlic, thyme; 2-4Tbsp butter, divided; 8 oz. mushrooms, sliced; 1 shallot, minced; 1 clove of garlic, minced; 1 tsp fresh or dried thyme leaves; 1 Tbsp oil; 2 Tbsp brandy or bourbon (optional); ½ cup beef broth; 1 Tbsp Dijon or brown mustard; 2 Tbsp half n half or light cream; Salt and pepper to taste

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The prized tenderloins of a deer are sometimes carved out after field dressing for a celebratory meal since they can be accessed from the internal cavity,

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Ingredients

Venison tenderloins, ~12 oz.
Simple brine: 1-quart cold water, 2 Tbsp kosher salt, crushed garlic clove, sprig of parsley, 1 Tbsp brown sugar
Wine marinade- 1 cup wine (can substitute red wine vinegar, grape juice or cider), 2-3Tbsp olive oil, fresh cracked pepper, clove of garlic, thyme
2-4Tbsp butter, divided
8 oz. mushrooms, sliced
1 shallot, minced
1 clove of garlic, minced
1 tsp fresh or dried thyme leaves
1 Tbsp oil
2 Tbsp brandy or bourbon (optional)
½ cup beef broth
1 Tbsp Dijon or brown mustard
2 Tbsp half n half or light cream
Salt and pepper to taste