• Larry White

CORNMEAL CRUSTED VENISON TENDERLOIN W/ BUTTERMILK BISCUITS AND A PORT WINE CURRANT JAM


This week I'm pretty beat down from hunting the Southern deer rut pretty hard. So I decided to come up with a comfort food recipe that would recharge my soul this Sunday and in hopes that it'll give me some extra juice in my stride next week in the woods.

Here we have black pepper buttermilk biscuits, a savory port wine & currant jam, and cornmeal crusted venison tenderloins. If you can get your hands on some real quality cornmeal, it will make the venison shine. I use Geechie Boy Mill located in South Carolina.


One of the keys to cooking meat that's sliced rather thin or just meat in general is to let it come to room temperature before cooking. You'll get a better sear on the meat faster which will reduce the risk of overcooking it. So after you dust the tenderloin medallions, let them sit out for 30 minutes to an hour.

I won't go into great detail about the biscuits and will save that for another post all together. I think there's an art to making proper biscuits and it needs some attention all on it on. So in this recipe just use whatever buttermilk biscuit that you like. It doesn't have to be buttermilk biscuits, but I like that twang it gives and it pairs well with the jam.


For the Jam

  • 2 cups - Dried Currants

  • 2 cups - Water

  • 1 cup - Port Wine

  • 2 Tablespoons - olive oil or butter

  • 3 Tablespoons - Apple Cider Vinegar

  • 1 Tablespoon - Sugar

  • 1 - Garlic Clove (chopped)

  • 1/2 - Sweet Onion (Thin Slice)

  • 3 - Sprigs of fresh Thyme

  • 3 - Tablespoons Powdered Pectin

  • Pepper - To Taste

Method

  • Combine the water and the currants to a blender and blend until smooth.

  • Place a pot over medium heat and add the oil.

  • Add the sliced onion and stir often until it begins to caramelize a little. Around 12-15 minutes

  • Add the garlic and thyme sprigs and cook for another 3 minutes.

  • Add the port wine and reduce over by half.

  • Add the currant water mixture, vinegar, sugar and pepper. Cook for 20-30 minutes at a very low simmer. Be sure to stir and ensure that it doesn't stick to the pot and burn.

  • Add the pectin, stir and cook for another 10 minutes.

  • Let it cool until its just warm and put everything back into the blender and puree until smooth. You can strain through fine mesh for a smooth texture.


For the Tenderloins

  • Venison Tenderloins

  • Salt & Pepper

  • 1/2 cup - Your Favorite Cornmeal

  • Grape seed oil or another high smoke point cooking oil.


Method

  1. Slice the tenderloins into 1/2 inch medallions.

  2. Dust both sides with your favorite cornmeal and let sit out at room temperature for 30 minutes to an hour

  3. Heat a heavy skillet to medium high heat and add enough oil to coat the bottom to around 1/8th inch.

  4. Season the meat with salt and pepper.

  5. Sear the medallions to your desired cooking doneness.

Bringing it all Together

  • Assemble your biscuits with tenderloin medallions and a little jam.

  • I like to add more fresh ground pepper as it really brings the flavors out.

  • I also like to add a little bit of baby arugula to the biscuits. It balances out the jam.