Venison Tenderloin

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

2 Comments

richfoodforleantimes on 7.12.2010

My mother-in-law also loves to wrap this in bacon before grilling, but that’s too much for me!

richfoodforleantimes on 7.11.2010

I cook with venison 40% of the time (my husband and myself are both deer hunters and we butcher all our own deer), and I grill backstraps a lot (I realize that in this case you are using what we call “inner loins” that are on the inside of the carcass) – as well as the inner loins, but I’ve never marinated them to this end, so this is very useful!

I am also excited about you giving such a wonderful PR/image to female hunters and hunting in general.

By way of cultural exchange – I’ve had enormous luck with using the pastrami recipe from Charcuterie with venison – I used large muscles from the hind quarter of the deer, although I’ve cut the amount of Kosher salt by 1/3 – I smoke them on my weber grill. If you haven’t gotten around to doing that particular thing yet, I really recommend trying.