2 ¼ lb. deer tenderloin
2 tablespoons butter or margarine
2 ¼ teaspoons salt
Pepper to taste.
½ to 2/3 cup hot water
Wipe tenderloin clean with a damp cloth and cut into 1 ¾-inch thick slices (about 10). Remove any strong-smelling fat or tough membrane and flatten slightly with a rolling pin. Sprinkle with salt and pepper and place on a hot greased broiler rack 3 to 4 inches from the heat. Broil for 7 minutes on each side for medium rare. Remove from broiler, add some of the butter to each slice of deer. To make gravy, drizzle water over broiler rack and crape any residue through to drip pan. Reheat and boil 2 or 3 minutes if a more concentrated gravy is desired. Serve immediately. 10 servings.
Tags: Wild Meat