Dinner for Two from The Wild

Raven Higheagle

By
@ravenhigheagle

In Texas deer hunting is just about a religion. Most hunters can't wait for the start of deer season. this recipe comes from the King Ranch (most commonly known for their King Ranch Casserole) of which there are quite a few hundred recipes for.


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Rating:

Comments:

Serves:

Serves 2

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1
whole venison tenderloin, cut into fingerling strips
1 c
flour
1 Tbsp
salt
1 Tbsp
white pepper
4 Tbsp
olive oil, light
2 clove
garlic, crushed
3 oz
unsalted butter
1 small
onion, finely chopped
1 medium
dill pickle , finely chopped
1/2 dash(es)
dry white wine
4 c
wild rice, uncooked in chicken stock to package directions

Directions Step-By-Step

1
Mix the flour, salt and white pepper in a small shallow baking dish. Dredge the venison tenderloin strips in the flour mixture and set aside.
2
in a large cast iron skillet big enough to accommodate the strips without crowing. Add the oil and heat on high heat then add the crushed garlic and cook for 2 minutes.
3
Remove the garlic and discard. Add the venison strips, searing on all sides for about 30 seconds to seal the juices. Remove the strips and reduce heat the heat to medium.
4
Add the butter, onion, dill pickle and white wine. Use a wooden spoon to scrape the bottom of the pan. Add the strips back into the pan and cook 5 minutes more.
5
Serve over a bed of wild rice.

About this Recipe