Deer Tenderloins

If I would've thrown my steel thermos at the early buck 20 yds from my stand on opening morning and stunned him and then shot him, I would have gotten my buck. But I didn't, of course, and I didn't get him.

Others did, tho', and got does, and I just ate the best deer tenderloins I have ever eaten.

Onions cooked till translucent, mushrooms till soft, spread to the perimeter of the pan, and the 1/ 4 inch sliced tenderloins seasoned w/ salt, pepper, and garlic and sauteed to med rare, splashed w/ cognac, tossed, and finished w/ butter and served w/ a baguette and a cheap Pinot Noir( Mondavi or Sutter Home @ $6 or $7 a bottle ) can't be beat.

I will talk more of deer tenderloins tomorrow.