🔔
Loading…
🔎

My Basket ()

All questions

do you think that I could use venison steaks for this recipe instead of beef tenderloin?

A12460b4-9b59-4a14-86a9-849a71ba882e.img_2770

I have a question about step 1 on the recipe "Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce" from TasteFood. It says:

"Season the tenderloin all over with salt. Refrigerate 4 hours or up to 24 hours. Thirty minutes before roasting remove beef from refrigerator."

Do you think that this would work for venison instead of beef tenderloin? I was thinking it might be better to marinate the venison instead of drying it out like the beef, since it can be tough (so little fat). I have venison and so was wondering about trying it.

asked by JORJ over 3 years ago
3 answers 1995 views
F8c5465c-5952-47d4-9558-8116c099e439.dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

I'm certainly not author of the recipe, though I love it. But wow! I think your idea is fantastic. And I very much agree with the logic of marinating you venison.

E7b6597b-db6e-4cae-b9f3-699b508f4ed3.036
aargersi

Abbie is a trusted source on General Cooking.

added over 3 years ago

I just happen to have cooked a wine marinated venison tenderloin last night! Not this recipe - but it came out great - I think you are on the right track!!!

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added over 3 years ago

Thanks for the encouragement! I may just use the sauce recipe and ditch the crusty outside...