This recipe came from a camp cook in a deer camp in West Virginia named Susan Jones. She turned out to not only be one of the more imaginative cooks, but also a lot of fun to hang out with. The hunting sucked, but we were all friends by the first day and everybody had a good time. We also ate some great food.

I had just built “The Green Goblin” rifle in .358 Winchester and I shot a doe for its inaugural run. Susan cooked the backstraps for us the next night and it was one of the best meals I have ever eaten in a deer camp. I asked her for the recipe and the email she sent is included here.

This has become one of my favorite recipes for whitetail and in fact it is what we have had for Christmas dinner here at Camp Towsley for the past several years. The key is to keep it rare, the more rare in the center the better. Slice it very thin when you serve it.

I like to sear the meat until it starts to glaze brown and just starts to blacken. I do all four sides, then put it in the oven. In my oven it takes a bit longer, about 20 minutes. But, be careful not to over cook it. Just like good roast beef, this is best when it’s bloody rare in the center.

This is also and important recipe because it was on that hunt, while discussing this recipe that I decided to write a book about venison. I had shown Susan how to field dress, skin, quarter the deer and process the meat. She thought I should write a book on how to do that. I thought it should include this recipe. It will have both.

Bryce-

Thank you. I really enjoyed getting to know you all. It is not very often that I get to cook for people that I enjoy talking to at the same time, as well as learn about things that I know very little about.

The venison was actually 20 minutes in total when you include searing it - but still rather quick and easy when it all comes down to it. When I made it at the camp, I used 1/2 balsamic, 1/2 distilled white vinegar, due to the fact that there was not any red wine vinegar - the use of rwv will significantly reduce the sweetness, as well as the use of Lea & Perrins Worchestershire. This marinade also makes more than you actually need to marinade two or three tenderloins, but the unused excess can be stored in the refrigerator for up to three weeks.

Mix all ingredients well with a wire whisk. Place tenderloins into any non-metallic container and cover for at least 1 hour. Meat can be left in the marinade longer, depending on the intensity of flavor desired. (I leave mine for about 1-1/2 to 2 hours).

Place 2 tablespoons of olive oil in pan and heat until oil is almost at smoking point. Sear tenderloin on all sides, just until browned. Place on baking sheet in oven and cook at 350 degrees for 10 - 12 minutes for rare to medium rare.
Enjoy!

Susan