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.