Post by April B. on Feb 21, 2003 11:36:14 GMT -6
Venison Tenderloin Kiev
serve with rice or boiled potatoes, an in-season vegetable and mixed green salad
6 Venison tenderloins
Salt and pepper
1 tsp. garlic powder
1 tsp. olive oil
1 can chicken with rice soup
Preheat oven to 325.
Soak venison in cold water for 30 minutes.
Drain on paper towel. Season meat with salt, pepper and garlic powder.
In skillet, brown meat in olive oil.
Place meat in baking dish and top with soup.
Cover tightly and bake for 1 hour.
Remove meat and save juices for gravy.
Serves 6
serve with rice or boiled potatoes, an in-season vegetable and mixed green salad
6 Venison tenderloins
Salt and pepper
1 tsp. garlic powder
1 tsp. olive oil
1 can chicken with rice soup
Preheat oven to 325.
Soak venison in cold water for 30 minutes.
Drain on paper towel. Season meat with salt, pepper and garlic powder.
In skillet, brown meat in olive oil.
Place meat in baking dish and top with soup.
Cover tightly and bake for 1 hour.
Remove meat and save juices for gravy.
Serves 6
