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Email to Master Chef Don F. Easley Jr.      

    Black Pepper-Garlic Crusted Tenderloin

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Serves 4 - 5

    Recipe Link:

    List of Ingredients

    1 1/2 teaspoons chopped garlic
    3/4 teaspoon salt
    1 teaspoon fresh 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 teaspoon of olive oil.
    Whisk together thoroughly.
    In a 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 500F 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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