VENISON TENDERLOIN

20 JUNE, TODAY I COOKED PART OF VENISON TENDERLOIN. I REMOVED THE SILVER SKIN AND SOME SINEWY MATERIAL, PATTED THE MEAT DRY WITH PAPER TOWELS AND GAVE THE MEAT A GOOD COAT OF SALT AND PEPPER. I HAD ALREADY TAKEN ABOUT HALF A CONTAINER OF POM POMEGRANITE JUICE AND BROUGHT IT TO A SLOW SIMMER TO USE AS A GLAZE / THICK REDUCTION SAUCE. AFTER HEATING A PAN OVER HIGH HEAT WITH OLIVE OIL AND SEARED THE MEAT ALL AROUND UNTIL WELL CARMELIZED AND PLACED IN THE OVEN AT 350 DEGREES FOR ABOUT 20 MIN. SINCE THIS WAS WILD GAME AND I DIDN'T BUTCHER IT MYSELF I WANTED TO COOK THE MEAT THROUGH. I PLACED THE MEAT ON A CUTTING BOARD TO REST FOR 10 MIN. I THEN POURED OVER THE REDUCTION THAT SET UP TO THICK SYRUP. I HAD SOME LEFTOVER ROASTED GARLIC MASHED POTATOES MADE WITH SOUR CREAM INSTEAD OF MILK. MAN IT WAS GOOD. I WOULD DEFINITLY DO THIS AGAIN WITH PORK OR BEEF TENDERLOIN OR A SMALL PORK LOIN. IT WOULD BRING A LITTLE TASTE OF SUMMER INDOORS FOR THE WINTER... ABOUT THE CHICKEN RECIPE I MENTIONED LAST TIME FROM MAYS LIVING MAGAZINE. THE FLAVOR WAS NOT BAD AND I WOULD DO THIS INDOORS IN THE DEAD OF WINTER. AFTER MARINADING THE CHICKEN I WOULD PLACE IT ON A GRILL PAN TO CRISP THE SKIN OR PUT IT IN A SCREAMING HOT OVEN 450-500 DEGREES. THEN TURN DOEN HEAT AFTER TEN MIN TO 375 UNTIL CHICKEN IS COOKED THROUGH... I WOULD SERVE WITH PARSLEY POTATOES AND TARRAGON GREEN BEANS...