Leave a comment

Bacon Wrapped Venison Tenderloin with Yukon Jack Gravy and Wild Deschutes High Desert Sage

Bacon wrapped venison tenderloin with wild Deschutes sage and Yukon jack whiskey gravy

While fishing on a high desert river in Oregon I stopped at Mecca Flats and picked some of the very pungent wild sage and brought it back.  A little goes a long way and nicely complements wild game dishes. Since sage is the herb that gives country gravy it’s distinctive flavor, I decided to create a really wild dish.

Venison tenderloin, seasoned with my hot and spicy steak rub, then wrapped in thin strips of bacon(the cheap stuff) to seal in the meat juices. I then pan fried the fillets until the bacon was crisp.  This puts the meat at a medium rare.  A roux is made with flour and pan drippings, then I added Yukon Jack and cream along with the wild Oregon Deschutes sage a little Mexican oregano and southwestern seasonings to make a spicy country-style whiskey gravy. This spicy dish is served with Quinoa and pine nut rissoto.

Deschutes wild sage

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: