Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Meat Recipe
Black Pepper Venison Tenderloin (Photo below)
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Meat-1003
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Ingredients |
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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 |
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Preparation |
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. |
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Look for "Fresh from Florida" ingredients at your grocery store.
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