24 hours to live

[BrianSoddingBoru4]

Damned right they are. I make a pretty mean grilled venison tenderloin with horseradish sauce.

Boru

My favorite is to marinate backstrap (fillet mignon) in sweet red wine, basil, garlic and onion overnight. Bake at 350f immersed in marinade for 3 hours covered - then uncovered - turning every 10 minutes till marinade is gone. The meat turns black on the outside and is so tender will cut with a spoon....

I marinate a whole loin (usually about 2lbs) overnight  in apple vinegar, garlic, onion and thyme, then grill it for an outside crust and char marks and finish it off in the oven with the rest of the marinade to medium well. The horseradish sauce is just heavy cream, ground horseradish, and the reduced marinade, heated through.

Boru