Slow Cooked Tenderloin & Gravy, Millie's

Millie Johnson

By
@BISCUITMAKR

We love venison and chevon (goat), but they can be on the tough side. I like this recipe because it makes it's own gravy and the meat turns out fork tender. Good with pork loin, too. The smell of it slow cooking will make your mouth water !
You don't know how bad I wanted to name this recipe "Goat & Gravy", lol ! I was afraid if I did, nobody would give it a second glance. Hee hee ! ;)


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Comments:

Serves:

4

Prep:

15 Min

Cook:

4 Hr

Method:

Bake

Ingredients

SOAKING

1 1/2 to 2 lb
tenderloin, 1/2" slices. I used goat but this is good with venison too.
1 - 1 1/2 c
buttermilk (enough to cover meat)

BREADING

1 1/2 c
flour (self-rising or regular)
1 1/2 tsp
salt
1/2 tsp
black pepper
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/4 tsp
paprika

THE GRAVY FIXINGS

3 c
beef stock (not broth) *reserve 1/2 cup
1 Tbsp
worcestershire sauce
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/4 tsp
roasted garlic powder
2 1/2 Tbsp
cornstarch
salt to taste, as stock has salt
1/4"
oil in skillet for frying

Directions Step-By-Step

1
Soak sliced tenderloin in buttermilk for a couple hours in the fridge. Sometimes I do this overnight. Do not drain.
2
Breading: Combine flour, garlic and onion powder, paprika, salt and pepper for breading.
3
Heat oil in skillet.
4
With tongs or a fork, bread loin slices in flour mixture, then brown on each side. Remove to a paper towel covered plate to drain of excess oil.
5
Spray a 11"x7" casserole dish with non-stick spray. Line the fried tenderloin into dish.
6
Gravy fixings:
In medium sized bowl add 2 1/2 cups of the stock, plus garlic and onion powder, pepper, roasted garlic powder, Worcestershire sauce, salt to taste.
7
In the reserved 1/2 cup stock, add the cornstarch and mix quickly. Pour into the gravy mixture in bowl and stir.
8
Pour over meat, cover with aluminum foil and bake for 1 hour at 350F, then reduce heat to 275F for another 2 hours or till fork tender. Remove from oven and let set for a few minutes before serving.

About this Recipe

Main Ingredient: Wild Game
Regional Style: American