The other day she posted "impressing dinner guests with venision". I had to respond and I asked her what she would do with some pronghorn tenderloins that I had in my freezer. Her suggestion:
1 1/2 lbs. boneless Antelope loin
3 c. panko bread crumbsI've picked up the gauntlet and taken the tenderloins out of the freezer.
1 1/2 c. toasted pecans, roughly chopped
2 teaspoons salt
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1 Tbsp. garlic powder
1 Tbsp. cracked black pepper
Porcini Cream Sauce
2 oz. dried porcini mushrooms
2 qt. chicken stock
1/4 c. teriyaki sauce
3/4 c. heavy cream
1 1/2 tsp. garlic
1 tsp. thyme
1 tsp. dry mustard
Pulse dry rub ingredients in a foot processor.
To make sauce, simmer dried mushrooms in stock in a large saucepan for 30 minutes.Add remaining sauce ingredients and simmer for another 15 minutes.
Cut tenderloin into 6 oz. portions and roll them in dry rub mixture. Bake at 400° for about 7 - 10 minutes, or until medium doneness. (you want no more than 130 F internal tempeature) Pour a little of the cream sauce on a plate, top with sliced antelope and a few crumbles of blue cheese if you wish.
More to come.