Sicilian style venison tenderloin recipe

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anchovies and capers evokes the taste of Sicily. Simple, fast, and great! It goes well with penne dressed with toasted garlic, red pepper flakes, and olive oil. Add a crispy green salad, some crusty bread, and a bottle of good Chianti or some other soft and fruity red wine.

  • Yield: 4 Servings


  • 2 pounds venison from the tenderloins, or backstrap sliced into 1½ inch-thick pieces
  • 6 tbsp olive oil, divided
  • 1 tbsp freshly cracked black pepper
  • 3 tbsp tomato paste
  • 3 tbsp capers, drined
  • 1 tbsp chopped anchovies or anchovy paste
  • 1 cup sweet marsala
How to Make It
  1. Pat the venison dry and then toss in 3 tablespoons of the olive oil and the black pepper and marinate for 1 hour.
  2. Preheat a 10- to 12-inch sauté pan or cast-iron skillet over high heat and add the rest of the oil. When the oil is smoking add the venison and allow the hot oil to form a crust. Don’t touch the meat for at least 4 minutes and when you turn it, slide a spatula under the meat to preserve the crust. Flip and cook for another 2 minutes on the other side until rare to medium-rare. Remove the meat from the pan and set it aside to keep warm. Add the tomato paste, capers, and anchovies to the pan and deglaze with the wine.
  3. Stir and cook until the volume is reduced by half, about 3 to 5 minutes. Return the venison to the pan, spooning the reduced sauce over the meat. Cook until the meat is reheated and coated with the sauce, and then serve.

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