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Venison in Red Wine (Southwest, GA) | We're Not There Yet

  • 1½ lbs. venison tenderloin
  • ½ cup red wine
  • 1 stick butter
  • 1 clove garlic, minced
  • 1 Tbs. olive oil
  • 4 shallots, minced
  • ½ cup port
  • salt and pepper

Slice venison into ¼” slices.  Season with salt and pepper. Cover venison with red wine.  Set aside for at least 1 hour.  Melt ½ stick butter (1/4 cup) in a large skillet.  Add garlic, shallots, and olive oil.  When shallots and garlic are tender, add butter and venison slices.

Add wine marinade as necessary to keep ingredients moist.  Add port.  When bubbling, add rest of butter.  Serve immediately.

Serves 4-6.

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