Frank used to look forward to hunting every year. It is not the hunt so much as the camaraderie and quality time spent with family and friends. He doesn't hunt as avidly or as often as he used to and he is more likely to hunt with a camera now than a gun.
We spent yesterday taking our turkeys in for processing and doing chores around the house. Fortunately, we have many family members and friends that are still avid hunters and very generous with their takes. To celebrate opening day yesterday, I pulled out a package of venison tenderloin from our friend, Kurt, and made a delicious dinner.
Tonight we are going to Amy's house for dinner. We are celebrating the anniversary of Little Miss Melody's christening. Her Aunt Amy is Godmother extraordinaire. I am bringing a cake.
The rest of the week is typical except that I will be spending more time at the food pantry, getting the list together for Thanksgiving baskets and doing all the shopping for distribution next Monday.
So here is our Weekly Menu below which you will find a recipe for the delicious venison dinner we enjoyed last night.
Dinner out after being picked up from Airport
Venison Tenderloin Tips with Red Wine and Blackberry Reduction
Dinner at Amy's
Frank in charge of dinner
Chicken Noodle Soup
Shrimp Scampi over Angel Hair Pasta
Venison Tenderloin Tips with a Red Wine and Blackberry Reduction
1 lb. venison tenderloin
salt and pepper to taste
6 oz. Blackberries
1 T. blackberry brandy
1 T. sugar
1 T. balsamic vinegar
3 T. butter
1/2 c. dry red wine
Cut tenderloin into bite size pieces, season with salt and pepper and let sit at room temperature for 30 minutes.
While tenderloin is coming to room temperature, place berries, brandy, sugar and balsamic vinegar in a small saucepan. Bring to a boil and let cook until berries soften and fall apart. Stir, crushing berries and allow to cook until reduced and syrup like. Pour through a fine mesh sieve into a small bowl, pressing out the juices and trapping the solids. Set syrup aside, discard solids.
Heat butter in a skillet over med high heat. Add the tenderloin and sear on all sides for a minute or two and then remove to a plate. Add the wine to the skillet and deglaze pan by scraping any browned bits from the bottom. When the wine is reduced by half, add the reserved syrup, stirring to combine. Add the venison and cook briefly to rewarm before plating. Print Recipe