Venison Tenderloin Carencro


Prep Time: 3 Hours
Yields: 6 Servings

Carencro, La. is a small Cajun village located directly between Opelousas, the yam capital of the world, and Lafayette, the heart of Acadiana. In Carencro, venison tenderloin prepared in this manner is often served to important guests.

6 (6-ounce) venison tenderloin steaks
2 tbsps chopped thyme
2 tbsps chopped basil
1 tbsp chopped tarragon
2 tbsps minced garlic
1 cup dry red wine
¼ cup vegetable oil
salt and cracked black pepper to taste
1 tbsp flour
3 cups game or veal stock (see recipe)

In a small mixing bowl, combine herbs and garlic. Place venison steaks in a large baking pan and coat with red wine. Rub herb and garlic mixture into steaks. Set aside and marinate 2 hours at room temperature. Reserve marinade for later use. NOTE: Steaks must be cooked immediately upon completion of marinating because they will spoil if refrigerated prior to cooking. Preheat oven to 350°F. In a cast iron skillet, heat oil over medium-high heat. Season steaks with salt and pepper. Sauté steaks, a few at a time, until golden brown on all sides. Return steaks to skillet and place in oven until internal temperature reaches 130°F for medium. Remove and keep warm. Pour off all but 1 tablespoon of drippings from skillet. Place skillet over medium-high heat. Whisk in flour stirring constantly until light brown roux is achieved. (See roux recipes.) Pour in reserved marinade and stock. Bring mixture to a rolling boil, stirring constantly until thickened and reduced to sauce-like consistency. Season with salt and pepper. Place an equal portion of game sauce in center of a 10-inch dinner plate and top with a venison steak. If desired, garnish with a mixture of fall vegetables such as melon-balled yams, carrots, beets or potatoes.