Now that was good!!!

[Bill]

I had a venison tenderloin from last years archery buck in the freezer. For lunch today I seared it in an iron skillet with Montreal Steak seasoning, onions, and Worcestershire sauce. For a twist I deglazed the pan with blackberry wine to use as a dipping sauce and it ended up having an incredible flavor! A side of roasted garlic mashed potatoes and some fresh baked cheesy garlic biscuits made a meal fit for a king!

I think I'm good for the day now. I'm also thinking the left over biscuits will go well with some scrambled eggs in the morning.

Sorry no pics!

[johns]

Sounds good wild berry sauces are traditional with venison.

[GlennD]

Yep, that will work!

[Dutch]

....and he didn't invite any of us??

[GlennD]

Here's one of my favorites!! I made it just the other night..

[Deleted]

Sounds good may have to try it.

[Deleted]

Sounds Yummy Eye!!

Ive used that Montreal Steak Seasoning on many cuts and it adds that lil zip. Think i have the Mcormick Grill Mate one.