Saturday, Greg set out some venison tenderloin to thaw for Sunday dinner while I set to getting inspired about how to cook it. I perused a few cookbooks and decided to go with this Cooking Light recipe for a Bourbon and Brown Sugar marinade and sauce. I skipped the recipe’s potatoes and instead made Gruyere Cheese Grits and added some roasted asparagus.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=349280
Not one to use cheap Bourbon, due to the fact that we didn’t have any in the house, I stayed true to my Kentucky roots and used Woodford Reserve in the sauce. Let’s just say it wasn’t one of the dogs licking our plates when we done.
If your husband isn’t the type to hunt and gather for your food, then I am sure this recipe would taste equally as good with flank steak. Enjoy!
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