Post by hunt4fun1 on Nov 11, 2005 13:15:37 GMT -5
This is a good one. I have done this in camp MANY times and do it at home all the time. It's easy and if you cook it for your girl, she'll think you hung the stars.
1 tender loin (deer, hog, elk...whatever. I'm using hog tonight)
4 cloves of garlic, minced
The juice of 3 limes (I always look for the bigger ones)
Small bunch of fresh chopped cilantro (a heaping tablespoon)
1 T olive oil
1/2 cup of a *good* red wine. (I say good....I mean nothing out of a box or with a screw off top)
1 small red onion or shallot, finely chopped
6 small mushrooms, sliced
2 T butter
Salt and pepper to taste
Mix the lime juice, garlic and cilantro to make a marinade. Coat the meat well and rub while coating. Let the meat sit in the fridge AT LEAST 30 minutes and 2 hours is better, turning often.
In a cast iron skillet (I like cast iron. It adds a flavor that my other pans can't), lightly sear the sides of the loin in the olive oil.
Place the lid on the skillet and finish it in the oven at 350 until you reach your preferred doneness. I like mine about medium so 15 minutes works well for me. When finished, remove meat from skillet and slice about 1/4 inch thick. Set the skillet back on a hot burner and get it good and hot again....this should not take long. Deglaze the skillet with the red wine and immediately add the red onion or shallot. Add the butter and let the mixture thicken and reduce. Once the sauce has reached the desired texture, add the meat back in until reheated. Serve with the sauce.
1 tender loin (deer, hog, elk...whatever. I'm using hog tonight)
4 cloves of garlic, minced
The juice of 3 limes (I always look for the bigger ones)
Small bunch of fresh chopped cilantro (a heaping tablespoon)
1 T olive oil
1/2 cup of a *good* red wine. (I say good....I mean nothing out of a box or with a screw off top)
1 small red onion or shallot, finely chopped
6 small mushrooms, sliced
2 T butter
Salt and pepper to taste
Mix the lime juice, garlic and cilantro to make a marinade. Coat the meat well and rub while coating. Let the meat sit in the fridge AT LEAST 30 minutes and 2 hours is better, turning often.
In a cast iron skillet (I like cast iron. It adds a flavor that my other pans can't), lightly sear the sides of the loin in the olive oil.
Place the lid on the skillet and finish it in the oven at 350 until you reach your preferred doneness. I like mine about medium so 15 minutes works well for me. When finished, remove meat from skillet and slice about 1/4 inch thick. Set the skillet back on a hot burner and get it good and hot again....this should not take long. Deglaze the skillet with the red wine and immediately add the red onion or shallot. Add the butter and let the mixture thicken and reduce. Once the sauce has reached the desired texture, add the meat back in until reheated. Serve with the sauce.
