I'm so lazy today that I really dont even feel like posting, or typing..or anything for that matter!!
Got out yesterday and patterned my Franchi .12 gauge with Eric. Shot a few shot of different loads...seemed to work good. I have one more tag left...Was kinda hoping to go work on that this weekend but Eric had to work.
Maybe next weekend...time is running out!!!
Marinated Elk/Venison Tenderloin with Merlot Sauce
1 Elk or Venison tenderloin roast (3 lb)
1/3 cup red wine vinegar
1/3 cup olive or vegetable oil
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
2 tablespoons chopped fresh or 2 teaspoons dried parsley flakes
1/2 teaspoon freshly ground pepper
2 cloves garlic, finely chopped
1 cup currant jelly
1 cup Merlot, Zinfandel or nonalcoholic red wine
1/2 cup Progresso® beef flavored broth (from 32-oz carton)
2 tablespoons butter or margarine
In resealable food-storage plastic bag or large glass or plastic dish, place tenderloin.. In small bowl, mix remaining ingredients; pour over tenderloin. Seal bag or cover dish; refrigerate at least 8 hours but no longer than 24 hours, turning meat several times to coat with marinade.
Heat oven to 425ºF. Remove meat from marinade; discard marinade. Place tenderloin on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of loin.
Roast uncovered 40 to 45 minutes or until thermometer reads 140ºF (medium-rare doneness). Cover meat loosely with tent of foil. Let stand 15 to 20 minutes or until thermometer reads 145ºF. (Temperature will continue to rise about 5ºF and tenderloin will be easier to carve as juices set up.)
In 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Cut tenderloin across grain at slanted angle into thin slices. Serve with sauce.