I just ate some that were good a couple hours ago. I killed a doe Monday and cut the saddle out of it.Sawed the hind quarters off and sawed the backbone in 2 right behind the ribs. So you end up with the big end of the loin on top and the tenderloins underneath on the bone. Aged it in ice for 3 days then put in a marinade of shredded onions, garlic, celery, carrots, a couple bay leaves, Tymne, Savory, Black pepper, Worchestershire, olive oil and most of a bottle of red wine. Flipped it several times a day. Put on a broiling pan with some bacon strips on the top 20 minutes at 450 and then turned down to 375 till the loin was 138. About an hour and a half total. Let it rest 15 minutes then filleted the loin and tenderloins off the bone to serve. Loin was medium rare and tenderloins underneath were rare. the knife practically fell through the meat slicing it up.
This is what we have for our family Christmas or Thanksgiving most years. Everyone really likes it and we have had non venison eaters try it and enjoy it.
The vegetables and marinade is strained into a saucepan a can of beef stock is added and it is reduced by half.
salted, A tablespoon of plum Jelly added then thickened with a little flour. and any pan drippings for the gravy.
