Issue Date: November, 2009
Serves: Serves 4 to 6
Pairings:
Courtesy of:

by Scott Allen, featured in the December 2004 issue of Louisiana Cookin'

Ingredients:

• One 3-pound venison tenderloin
• 1 cup red wine, in all
• 1 teaspoon lemon juice
• 4 cloves crushed garlic
• 1 tablespoon olive oil
• ¼ cup chopped celery
• ½ cup chopped onion
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 1 chopped jalapeño pepper, or to taste
• 2 cups water or 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. Preheat oven to 325ºF. Place marinated meat in covered pan, add celery and onions. Season meat with nutmeg, ginger and jalapeño. 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 oven for an additional 45 minutes. Serve venison roast and broth with dressing or mashed potatoes.