Cumin scented Venison Tenderloin with Rosemary
We were recently fortunate to receive a beautiful tenderloin of venison from a friend of ours; venison meat is very popular and plentiful here in the North Country! I had never cooked this cut of venison before but preparing it simply as I do a beef tenderloin seemed the best plan of attack! Laden with cumin, garlic and rosemary, the flavor is outstanding!!
First trim the tenderloin of sinew and fat, then fold it and tie it with kitchen twine so that the roast has even thickness throughout( see photo)
1 2-3 Lb venison tenderloin( beef can be substituted)
1/4 cup of olive oil, divided
2 Tablespoons unsalted butter
1 Tablespoon roasted ground cumin
1/2 teaspoon garlic powder
3 Tablespoons fresh or 2 Tablespoons dried rosemary, finely chopped
3-4 garlic cloves, sliced
Salt, pepper and Aleppo pepper to raster
Juice of two limes
1/4 cup Rosé wine
Once the tenderloin is trimmed and tied, season the roast thoroughly with cumin, salt, pepper, Aleppo, garlic powder, chopped rosemary and 2 tablespoons of olive oil
Make tiny slits in the roast and insert garlic slices
Pour lime juice and Rosé wine over the roast and marinate for 3 hours
Preheat oven to 425 degrees Fahrenheit
Heat at medium high the remaining 2 tablespoons and butter in a large ovenproof skillet
Place the tenderloin in the hot skillet and brown all sides, turning carefully
Transfer the skillet to the oven and finish the roast, basting occasionally
Remove the roast from the oven when it’s internal temperature reaches 130-140 degrees Fahrenheit
Let the roast rest in the skillet for 20 minutes so that the meat juices distribute evenly
Transfer the roast to a serving plate, remove the twine
Slice the roast, pour accumulated juices from the skillet over the meat
Serve with roasted, simply boiled or mashed potatoes, a side of greens and a fresh salad. Just yummy! Try a Rosé wine with this one!