Western Living Magazine
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Artist Bobbie Burgers shares her fool-proof method for the perfect venison tenderloin.
We buy our venison from a local abattoir. A nice tenderloin is best kept as simple as possible: sprinkle with salt and pepper and leave it to come to room temperature. Quickly grill it over cherrywood coals, just enough to sear it—venison is lean, so it can dry out very quickly. It’s also fabulous pan-fried in butter. Let it rest, then slice thinly and serve with steamed-then-roasted baby carrots and a side of apricot chutney (and a glass of something special from our friends at Culmina winery, of course).
Get Bobbie’s aproicot chutney recipe here.
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