Cajun style Roast Venison Tenderloin

Wild game varies from region to region, even in the same country. Also, weather condition and local food supply for the game can affect the flavor and texture of the meat. All game has a wonderful and distinct taste, though properly dressing the meat in the field can be the key to fresh flavor.

If you are the hunter, find a reputable processor to butcher your game properly. Be sure that all possible fat is removed from the meat, as this fat causes a lot of the "gaminess" and strong flavor that can permeate the meat This recipe that will make meals for four to six hungry eaters..

Start: One 3-pound venison tenderloin. This cut is very tender. Always wash game thoroughly, even if it has been dressed and frozen. If frozen, it is best to thaw in the refrigerator.

Add:

1 cup of red table drinkable wine, in all

1 teaspoon of fresh lemon juice

4 cloves crushed garlic

1 tablespoon virgin olive oil

¼ cup chopped celery

½ cup chopped red onion

½ teaspoon nutmeg

½ teaspoon ginger

1 chopped jalapeno pepper, or to taste

2 cups water or beef broth

1 candied cherry, diced

1 tablespoon candied cherry juice

Instructions:

Marinate meat overnight in ½ cup red wine, lemon juice, garlic and olive oil. If the red wine is not table serving drinkable do not use. Lemon juice that is fresh is highly recommended. Preheat oven to 325 degrees F. Place marinated meat in covered pan and add celery and onions which are required in Cajun recipes. Season the meat with nutmeg, ginger seasoning and jalapeno pepper. Add 2 cups of water or broth and the remaining ½ cup of red wine. Cover and bake for 2 hours, then remove meat and slice thin. Return venison to pan and place cut candied cherry on top of sliced meat and pour cherry juice over all. Add more water if necessary, then cover and return to over for additional 45 minutes. Internal temperatures doneness chart reads that for rare the donessess is 130 to135 degrees F, Medium--rare 135 -- 140, Medium 140-145, Medium-well 150-155, and well done is 155 -160 digress F. The sauce should not be spicy, but rather sweet. Serve venison roast and broth with dressing or mashed potatoes, baby carrots, and green beans.

Other ways to cook venison is to be creative and don't be afraid to let your imagination run wild.

Deer hunting season for firearms hunters opens for antler deer on 11/14/2009 and closes 11/24/2009.and for antlerless deer on 11/25/2009 and closes on 12/06/2009. If you miss you can try again with your muzzleloader on 12/19/2009 and give up on 12/29/2009 for the 2009 deer season. "Good Hunting, Good Cooking and Good Eating."

Larry Eiker is a Kennett resident who enjoys

traveling all over the world and experiencing great food, while bringing some of those ideas back home to the Bootheel to share with others.