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GRILLED VENISON TENDERLOIN WITH GRILLED ONION RELISH

Sourced from: Cucina Simpatica - Robust Trattoria Cooking
Johanne Killeen & George Germon 1991, HarperCollins Publishers

2 venison tenderloins
4 large onions
½ cup virgin olive oil
1 teaspoon sea salt
½ cup balsamic vinegar
3 venison tenderloins
Heat a BBQ until hot.

Prepare onions - peel and slice. Brush each slice with olive oil and sprinkle with salt. Grill onions for 6-8 minutes each side until lightly charred and cooked through, transfer onions to a chopping board and chop coarsely. Place onion in a bowl with balsamic vinegar, set aside. Brush venison tenderloins with olive oil and place on hot BBQ grilling plate. Grill for 3-4 minutes each side until rare. Transfer to a warm platter, and rest for 5 minutes. Slice into medallions to serve, top with relish. Serve with creamy mash potato and steamed garlic beans.

PO Box 37 Orange NSW, Australia 2800    
T 02 6365 6171    F 02 6365 6209

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