Black Pepper Venison Tenderloin
1 1/2 teaspoon chopped garlic
3/4 teaspoon salt
1 teaspoon fresh black pepper
2 teaspoons olive or vegetable oil
1 tablespoon olive or vegetable oil
2 pounds venison fillet
In a bowl, combine garlic, salt, black pepper and 2 teaspoons of olive oil. Whisk together thoroughly. In large heavy skillet, add remaining tablespoon of oil; sear meat quickly on high heat. Remove from pan and let cool; smear garlic paste on all surfaces of meat and let marinate at least one hour.In a preheated 500 degree oven, roast meat for 7-10 minutes or until rare to medium rare. Let meat rest a few minutes and slice. Serve hot or cold.