This tenderloin recipe makes for a great family meal
Many people are looking for new and interesting ways to prepare venison and other game for their families, and this is a winner. It uses a variety of vegetables, which enhance the subtle flavor of the tenderloin and keep it moist in the oven.
Using the vegetables in the baking also helps dress up the tenderloin so it is attractive and more than a piece of meat. Even if it is the best-tasting cut of meat on the deer, those of you with kids and finicky relatives know how important it is to be visually attractive and not simply delicious.
Phillip Gentry, a frequent contributor to Mississippi Sportsman, enjoys being in the outdoors, whether fishing or hunting, and it shows. As with many sportsmen, he also enjoys eating the fruits of his outdoor adventures.
This is another of those recipes I’ll guarantee that if you try, you’ll prepare again. Do yourself a favor and give it a try.
INGREDIENTS:
- 2 venison tenderloins
- 1 4 1/2-ounce can of diced, fire-roasted tomatoes, do not drain
- 1 19-ounce can of cannellini beans, rinsed
- 1 large yellow squash, sliced in 1/4-inch slices
- 1 medium zucchini, sliced in 1/4-inch slices
- 2 cups raw spinach, packed
- 3 tbsp olive oil
- 1 tbsp minced garlic
- Salt and pepper to taste
PREPARATION:
Steam squash and zucchini for five minutes, until just barely tender. Pre-heat oven to 425 degrees. Put olive oil and garlic in a large skillet on high heat. This skillet needs a lid and needs to be able to go into the oven. As soon as the oil is very hot, add tenderloins and sear for two minutes on each side. Be careful and don’t overcook them! Remove pan from heat. Cover the tenderloins with squash, zucchini, Cannellini beans, spinach and tomatoes. Put lid on the skillet and bake for 20 minutes. Serve warm with the vegetables on the side.
This is the meat and vegetables for the meal. All it needs for a side is a couple of slices of hot garlic toast!
