What’s for Breakfast: Venison Tenderloin
March 24th, 2011 · No Comments · Posted in breakfast
Looks like a perfect breakfast to me
Here’s a switch from the usual eggs and bacon. A neighbor recently gifted us with about 30 pounds of venison from their family farm in Virginia. The package included several tenderloins. Some went into the freezer. Others I marinated for a couple of days in red wine with thyme, onion, garlic, juniper berries–the usual suspects–then grilled over live coals. My wife’s not a huge fan of venison, so I’ve been eating my way through the tenderloins with meals like this one.
The omelet contains extra yolks, left over from frying calamari where I use the whites only for dredging the squid. Nothing like a two-egg cheese omelet fortified with four extra yolks. And as long as last year’s salad greens are still edible (they’re bolting like crazy in the garden now) I will continue eating them for breakfast. Notice the chives: They’re coming into season now with lots of new growth.
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