1 Backstrap (or tenderloin)
1 c Gin
1/2 c soy sauce
2 large sprigs rosemary
1/4 c olive oil
1 baguette
garlic clove
Goat cheese
White truffle oil (for drizzling)

Mix Gin, Soy Sauce, Olive Oil, and Rosemary in Ziplock bag. Add whole backstrap and marinade overnight. Remove from bag and dry with paper towels. Sear all sides of meat on grill (Or in heavy pan). Continue to cook on grill or in oven to internal temp of 125-130. Remove from heat, cover and let set 5 - 10 minutes. Slice baguette, toast in oven (about 5 minutes) then rub with fresh garlic and sliced goat cheese.

Cut tenderloin into thin slices. Place on toasts and drizzle truffle oil on top. Return to oven for 1 or 2 minutes to warm oil.

Thank you!!!!!

Yummmmmm! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Just got to figure out where I can get venison here!!!!

OK, the recipe looks interesting, but I don't eat Bambi! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> What other types of meat would you suggest for this?

Gator meat from the swamps of Florida. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Nah, don't eat gator either. Thanks! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

So I'm guessing NUTRIA is probably out of the question too??? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

Ick!!

Yepr...I agree... NO SWAMP RAT for me!!!

I would think you could use a beef tenderloin in place of the venison.

OK.

I think the whole purpose of the GIN in this recipe is to get away from the "GAMEY" taste of the venison...
Cider Vinegar also works well too...
I like venison, but I have always used Cider Vinegar, otherwise I don't like the gameyness of the flavor...
I like to use the roast cuts for Venison Saurebratten...
For the backstraps... I like to marinade them in vinegar and Olive Oil for an hour or two with garlic...
Cut into "medallions" and quick cook on a high grill... and then brush with a garlic butter for serving...
most of the meat from any deer I have ever bagged, I have made into ground venison or sausage...
The ground meat, I mix with ground beef and/or ground pork and/or lamb...
I do not like it just plain venison...

The gin is there because it imparts the juniper flavor that works so well with venison. A lot of venison recipes have juniper berries so I suspect this is just an easier way to give that flavor without having to fish the berries out.

I might do this with beef, but not a tenderloin... I also think I'd cut the gin back a bit for beef, as I think it would be a little overpowering with the milder meat. A tenderloin in particular has such a mild flavor compared to venison... maybe a beef rib roast? I dunno, but I don't think a beef tenderloin would produce the best balance of flavors here- wouldn't do justice to the meat or the recipe.

I use vermouth with beef.

exactly... it's the juniper that cuts down on the gamey taste...