|
|
|
|
|
#232 - Counter Intelligence James DuPre, Owner/Operator of DuPre Industries, a solid surface countertop fabrication/installation company, joins Carol to talk about the installation of the DuPont Corian countertop, sink, and other special countertop features in the new Cookin' with Carol television kitchen. As an outdoors enthusiast, he also shares a wonderful recipe for tenderloin of venison. If you would like more information about countertops and/or installation in your kitchen, please visit the DuPre Industries website at: www.dupreindustries.com. James' Bourbon Venison Serves 4 - 6 2 - 3 pounds backstrap venison 3/4 - 1 cup molasses 1/2 - 3/4 cup good bourbon 2 - 3 tablespoons balsamic vinegar 1 teaspoon grated ginger 1 shallot, chopped fine 1/2 teaspoon chopped garlic 1 teaspoon cracked peppercorns 1/2 teaspoon cinnamon 1/4 - 1/2 teaspoon nutmeg Mix all but the first ingredient to make marinade. Pour over meat (save 1/4 cup marinade for sauce) and marinate overnight (in the refrigerator). If cooking in the kitchen, heat skillet on high with a couple of tablespoons of oil. Sear the meat on all sides until brown. Transfer to roasting pan (or grill) and either bake at 450° F until medium-rare, about 15-20 minutes, or cook on the grill over medium heat until done to your liking (best to sip bourbon during this step). While meat is cooking, add reserved 1/4 cup marinade to searing pan over medium heat and bring to a simmer. Turn down the heat to low, stirring occasionally to blend for sauce. Serve sauce over sliced venison. |
|
© 2000 |