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