Any thoughts on this recipe? I've made beef bourguignon a number of times with the appropriate cut of meat but this calls for a venison backstrap/tenderloin. I understand the principle behind long cooking times for tougher meats. But could this dish result in a bourguignon type dish with a short cooking time of a meat that just seems fit for a very very short cook time? Or do you end up with some of the basic flavors and a tough meat?

Venison Bourguignon

I usually grill a full venison tenderloin for 2 minutes a side until its just rare and then slice and serve.

The method is pretty solid, just the wrong cut of meat. I'd use rump or shoulder and do it in the traditional low and slow.

That's my thought, but I was just wondering about this particular recipe. It calls itself a quick version which makes sense for the cut of meat but I wonder if that cut can get tender enough.

Unfortunately I only have access to the tenderloin right now so I may just grill it.

I would reverse sear the tenderloin (assuming it's big enough to stand up to it; if a small deer then just sear to M/R) and I'd make that bourguignon like a sauce to serve over sliced M/R tenderloin.