ROSEMARY BUTTERNUT SQUASH & ROSEMARY VENISON TENDERLOIN

Today my husband sent me a text message around 7:00 a.m. to let me know that he got a deer! Woot! Deciding that I would be eating venison for a while I better come up some recipes that I actually like.  Now in the past I’ve had venison jerky which is very delish, but other than that I’ve only had ground venison which was cooked like hamburger and tasted like…. ______.

So my husband has it hanging over at our friends house right now for the Deer Cleaning birthday party for my daughter’s 6th birthday. A very Minnesota themed birthday if you ask me. She’s even requested Tuna Fish Hot Dish… but I digress.

So when my husband came home today with a prime cut of Venison Tenderloin I knew I must hit pintrest immediately and search for a delicious recipe! I had also recently come home from Aldi with a butternut squash.

So I found this marinade recipe via Pintrest – click here.

Marinade:
4 cloves garlic, minced (I used closer to 7 becuase they were very small)
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1 bay leaf, crushed
1 tsp. dried rosemary
1/2 tsp. black pepper
I didn’t do anything else with this blog’s recipe or directions.

The recipe called for 4 cloves of garlic, but mine were really small so I added closer to 7. I also left out the dijon mustard because we didn’t have any and it was very terrific without.

I then put the tenderloin in a 9×13 glass pyrex and really drizzled and rubbed the marinate in, and then put it in my refrigerator from about noon until 4:30 p.m. I took the pyrex out around 4:30 p.m. and then let the meat come to room temperature for about 20 or so minutes.

I got out my favorite skillet and drizzled a little EVOO in the pan and heated that up over medium heat. I then put my tenderloin pieces on the skillet and cooked about 2-3 minutes on each side. Everything I’ve read said to make sure NOT to overcook. So I’d say instead of looking at the clock, take a peek at the actual meat. Cut open if you must. Let rest about 10 minutes before slicing up.

As far as the butternut squash goes. I cut up one squash (cleaned and seeded of course) and put in my steamer basket on the stove top until they were soft. Once they were done I drizzled a little EVOO, kosher salt, and rosemary. This was absolutely AH-Mazing!!!!

I then of course paired with a glass of shiraz which was the perfect accompaniment to this meal!

Bon Appetite ~ Time to eat!

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