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tenderloin butter barbecue sauce catsup onion celery water vinegar water vinegar salt Worcestershire
Viewed: 29 - Published at: 8 years agoIngredients
- 1 deer tenderloin (1 1/4 lb.)
- 2 Tbsp. butter or shortening
- barbecue sauce
- 1 c. catsup
- 2 Tbsp. grated onion
- 1/2 c. chopped celery
- 1/2 c. water
- 2 tsp. vinegar
- 1/2 c. water
- 2 tsp. vinegar
- 1 1/2 tsp. salt
- 1/4 to 1/2 tsp. Worcestershire (as desired)
Method
- Cut tenderloin into slices 1 3/4-inch thick (about 6).
- Trim off any strong fat or tough membrane.
- Heat butter in a skillet and brown slices of deer quickly.
- Meanwhile, combine remaining ingredients and pour over hot meat.
- Place, uncovered, in a moderate oven at 350° for 1 hour.
- Baste meat occasionally with the barbecue sauce and turn once during the baking.
- Makes 6 servings.
