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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Meat Recipe

Black Pepper Venison Tenderloin

  (Photo below)
1 1/2 teaspoons garlic, chopped
3/4 teaspoon salt
1 teaspoon black pepper
2 teaspoons olive or vegetable oil
1 tablespoon olive or vegetable oil
2 pounds 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 F 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.

Look for "Fresh from Florida" ingredients at your grocery store.

Black Pepper Venison Tenderloin

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