Native American Herbal, Plant Knowledge

Add brandy to hot pan and flame. Caution should be used in this step.

When flame dies, add brown gravy and mustard and stir until mixture is smooth.

Pour mixture over tenderloins on warm platter. Serve dish with wild rice

or rice pilaf and a green vegetable.

From Bill Parton, Chef, Buckhorn Exchange Restaurant

Note: When my stepdad cooked this, I thought the meat was too rare and

there was too much gravy, so you may want to adjust as necessary.

Grilled Tenderloins - VENISON

Wash and trim the tenderloins well.

Rub with white pepper, garlic, and salt.

Make a sauce of commercial barbeque sauce, honey and lemon pepper seasoning

and marinate the tenderloins.

Roll the tenderloing up in foil and place it on the back of the grill.

Cook slowly at low flame.

From Vance Persall

amyl

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COLLECTION: Venison

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