Venison. To some, an exotic delicacy. To others… simply “ewww”. To those under my roof, its the other red meat.
Servings: 6Prep Time: 20 min Cook Time: 20-30 min
2 pounds venison backstrap chops or tenderloins
1/4 c vegetable oil
small or medium onion
Seasonings of choice (cumin, chili powder, garlic, sea salt–whatever you would like)
Heat vegetable oil over medium heat. Don’t crowd the pieces, you don’t want them to stew each other.
Sear for about 3 minutes on each side.
Chop onion and add to the oil. Saute until transparent.
Put the meat in a baking dish.
Add canned tomatoes to the onions. Add seasonings.
Let the tomato mixture simmer for about 5 minutes, just long enough to dissolve the salt, then pour over the meat.
Bake at 425 for 20-30 minutes.
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