BLACK PEPPER VENISON TENDERLOIN
Serves 4 - 5
1 1/2 teaspoons chopped Florida garlic
3/4 teaspoon salt
1 teaspoon fresh black pepper
2 teaspoons olive or vegetable oil
1 tablespoon olive or vegetable oil
2 pounds Florida venison fillet
In a bowl, combine garlic, salt, black pepper and 2 teaspoons of olive oil.
Whisk together thoroughly.
In large heavy skillet, add remaining tablespoon of oil; sear meat quickly on high heat.
Remove from pan and let cool; smear garlic paste on all surfaces of meat and let marinate at least one hour
In a preheated 500 degree oven, roast meat for 7-10 minutes or until rare to medium rare.
Let meat rest a few minutes and slice.
Serve hot or cold.
Calories: 346, Protein: 54gm, Carbohydrates: 6gm, Total fat: 13gm, Saturated fat: 4gm, Cholesterol: 149mg
Courtesy of the Florida Department of Agriculture and Consumer Services
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