- 1 clove garlic
- 1 [6 to 8-pound / 2.7 to 3.6-kg] venison tenderloin
- 2 cups [500 mL] red wine
- 1 cup [250 mL] water
- 4 peppercorns
- 1 teaspoon [5 mL] tarragon
- 1 teaspoon [5 mL] coarse salt
- 2 bay leaves
- 1/2 pound [227 g] salted pork fat, really thinly sliced
Sauce
- Venison cooking juices
- 1 cup [250 mL] strained reserved marinade
- 1/4 cup [60 mL] Cognac
- 2 cups [500 mL] sour cream
- Salt and pepper, to taste
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- Cut garlic clove into 4 strips; insert apart into venison tenderloin.
- Into a bowl, thoroughly mix together red wine, water, peppercorns, tarragon, coarse salt and bay leaves.
- Add then roll roll venison tenderloin into marinade until well coated.
- Cover and leave to marinate, refrigerated for 24 hours, turning meat 3 to 4 times.
- Then, preheat oven to 450°F [230°C] for 10 minutes.
- Remove meat from marinade; reserving marinade, well wipe venison temderloin.
- Transfer venison tenderloin into a roasting pan; cover top of meat with salted pork fat slices.
- Roast meat into preheated oven for 1 1/2 to 2 hours, sprinkling meat often with cooking juices and lowering oven temperature to 375°F [190°C] after 1 hour.
- Remove meat from roasting pan; keep warm while making sauce.
- Slice and serve venison tenderloin, coated with the sauce.
Sauce
- Transfer roasting pan over high heat.
- Pour reserved strained marinade and Cognac into cooking juices.
- Bring to boil, stirring and scraping the bottom of the roasting pan.
- Stir in sour cream; reheat without boiling until hot.
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