Post by bertman on Oct 12, 2010 14:27:35 GMT -5
A quick and easy recipe for delicious sandwiches:
Venison tenderloin (backstrap)
Olive oil for drizzling over meat
1/2 cup Montreal steak seasoning
Hoagie buns
For horseradish cream and chive sauce:
2 cups sour cream
1/4-1/2 cup prepared horseradish
2 tablespoons Dijion mustard
30 chives or green onions, chopped
Salt and pepper to taste
Preheat oven to 450 degrees. Arrange tenderloin on a roasting pan or cookie sheet. Drizzle olive oil over tenderloin and extra generously sprinkle steak seasoning over meat, patting it down to make sure it sticks. Cook for 15 minutes at 450, then turn oven down to 350 degrees for 30 minutes or until a meat thermometer reads 140 degrees. Let tenderloin rest 15 minutes before slicing.
For sauce: Add all ingredients and stir to combine. (Best if made before hand and refrigerated to serve cold.
Thinly slice tenderloin and serve on lightly toasted Hoagie buns. Liberally apply horseradish sauce. Add sliced tomatoes and lettuce. Great sandwiches!
Venison tenderloin (backstrap)
Olive oil for drizzling over meat
1/2 cup Montreal steak seasoning
Hoagie buns
For horseradish cream and chive sauce:
2 cups sour cream
1/4-1/2 cup prepared horseradish
2 tablespoons Dijion mustard
30 chives or green onions, chopped
Salt and pepper to taste
Preheat oven to 450 degrees. Arrange tenderloin on a roasting pan or cookie sheet. Drizzle olive oil over tenderloin and extra generously sprinkle steak seasoning over meat, patting it down to make sure it sticks. Cook for 15 minutes at 450, then turn oven down to 350 degrees for 30 minutes or until a meat thermometer reads 140 degrees. Let tenderloin rest 15 minutes before slicing.
For sauce: Add all ingredients and stir to combine. (Best if made before hand and refrigerated to serve cold.
Thinly slice tenderloin and serve on lightly toasted Hoagie buns. Liberally apply horseradish sauce. Add sliced tomatoes and lettuce. Great sandwiches!
