Deer Tenderloin

Not everyone has access to venison and for those who don't, this could be done with beef. I am fortunate to have a ready supply of deer meat. Many people find venison dry and tough and sometimes gamey. If it's gamey, it probably wasn't handled right and something was cut that shouldn't have been, but there is really no excuse for it to be dry or tough. Venison is beyond lean so attention must paid and the cooking time carefully monitored. Cooking just a little too long will flash the meat over to well done and a few seconds longer and you have tough.

The deer we get in SC are small by most standards. The tenderlons are really small. A small deer might give you a pair of tenderloins that weigh - between the two - a little less than a pound. It goes without saying that tenderloins are not loins. Loins are bigger and a bit tougher in a relative sense. If you have the bigger loins, this would work nicely, too; just pay attention to the internal temperature.

2 Venison tenderloins
4 or 5 slices bacon
Salt and pepper
Sweetish sherry
6 or 7 Figs, black is what I used

Saute' bacon till cooked - but NOT CRISP and remove to drain.
Pour off most of bacon fat, but leave tablespoon or so in pan.
Season tenderloins with salt and pepper. I use lots of both.
Lay two or three slices of cooked, but not crisped, bacon on one tenderloin and cover with the other tenderloin.
Tie the loins together with kitchen string every 1,1/2"
Saute' tenderloins in remaining bacon grease turning opposite side to opposite side every two minutes so that all four side get sauteed.
After four sides are done cook two minutes more, turning every 30 seconds.
Place tenderloins on platter and cover.
Chop up remaining pieces of bacon and toss back in pan with a tablespoon of bacon grease.
Add figs, cut in half, cut side down and and let cook for several minutes to soften and absorb pan juices.
De glaze pan - bacon and figs are still there - with sherry and reduce back to just grease.
Pour figs, bacon and reduction over venison and slice venison into convenient little medallions. These are going to fall apart when you serve them if you take the string off so don't. You should warn people about the string. Most of us can handle it.
We had this with an Edisto Salad.