Another family recipe for the deer meat....
The big trick with wild game is to cook it on high heat for short periods or low heat for long. You can't cook it like beef or it gets dry... not enough fat.
1 nice cut of tenderloin or backstrap (a nice solid 8 - 12" long is perfect - be sure to remove all fat & silver skin)
2 TBSP butter
1 Cup Red Wine (I like a nice Merlot or Pinot Noir - you can have a glass while cooking that way )
1/8 Cup Worcestershire sauce
Oregano - fresh is best, dry works fine.
Salt & pepper to taste
Garlic (1 small pressed clove fresh is nice, but 1/2 tsp. of powder will work)
Other spices you may enjoy...
Day before – soak meat covered in milk for 8 – 24 hours. This will tenderize and remove some of the gaminess without removing flavor.
Pre-heat oven to 350
Remove meat from milk and pat dry with cloth or paper towel
Cover meat with garlic, and spices. Rub them in some.
Heat olive oil & butter in skillet (cast iron works best) until butter is melted completly and the pan is hot enough to sear the meat when it gets put in.
Add meat to skillet. Cook on one side until it is brown, then turn over and repeat (1 - 2 minutes per side is normally plenty of time)
When both sides are browned, pour a mix of 1 Cup wine and 1/8 Cup of Worcester sauce over the top of the meat. It'll steam a bit, but smells so good you won't mind.
Loosely cover pan with foil and put in oven for 30 minutes. This is why cast iron is best for this recipe...
After 30 minutes, remove pan from oven, let sit for 5 – 10 minutes. Slice and serve. There should be a bit of pink in the center, depending on the diameter of the tenderloin or backstrap. The bigger it is, the pinker it'll be, but even a small one will still be juicy.
This one is sure to please.... I've had people not believe that it wasn't beef...