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Pan Seared and Oven Roasted Caribou Tenderloin


Servings: 4

1 whole caribou or venison backstrap or
1 beef tenderloin, butterflied
vegetable oil
seasoned salt *
Italian seasoning **
Chile powder ***
freshly ground coarse black
pepper or 4 pepper blend

Preheat oven to 475 F In a hot skillet, sear the tenderloin briefly on all sides. Sprinkle lightly with seasoned salt, Italian seasoning and ground chilies [chile powder not chili powder]. Roast uncovered on a shallow tray: place the tenderloin in the preheated oven and immediately turn off the heat. A small whole tenderloin or a larger one butterflied will cook to medium rare this way in 30 to 45 minutes.

* My favourite seasoned salt is Madame Dee's Game Seasoning or Back Eddy Steak spice.

** The Italian seasoning I use is a fairly mild mixture of herbs with lots of dried parsley in it.

*** Chile powder:
1 tsp each salt, garlic powder, sugar and cayenne
1 tablespoon paprika
1 or 2 dried habaneros, powdered in a mortar and pestle.




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