Venison Carencro

PREP TIME: 1½ Hours
SERVES: 6

Carencro is a small Cajun village located directly between the town of Opelousas, the yam capital of the world, and Lafayette, the heart of Acadiana. Most of the early Cajuns used the swamp floor as their pantry, so naturally, venison would have been a main ingredient on their tables. When special company arrived, the back strap or tenderloin was served, suggesting the importance of the dinner guests.

INGREDIENTS:
· 6 (6-ounce) venison tenderloin steaks
· 1 cup dry red wine
· 2 tbsps fresh thyme, chopped
· 2 tbsps fresh basil, chopped
· 1 tbsp fresh tarragon, chopped
· 2 tbsps minced garlic
· Salt and cracked black pepper to taste
· ¼ cup vegetable oil
· 1 tbsp flour
· 3 cups game or veal stock (see recipe)

METHOD:
In a small mixing bowl, combine chopped herbs and garlic. In a large baking pan, place venison steaks and coat each with red wine. Season the steaks evenly with herb/garlic mixture. Using your hands, rub the mixture into the venison steaks. Set aside at room temperature for approximately 2 hours. Reserve marinate for later use. NOTE: The steaks must be cooked immediately upon completion of marinating. The steaks will spoil if they are refrigerated prior to cooking. Preheat oven to 350 degrees F. In a cast iron skillet, heat oil over medium-high heat. Season venison steaks to taste using salt and pepper. Sauté steaks, a few at a time, until golden brown on all sides. Return the steaks to the skillet and place in the oven until internal temperature reaches 130 degrees F for medium. Remove steaks and keep warm. Pour all but 1 tablespoon of the reserved drippings from the skillet and place skillet over medium-high heat. Sprinkle in flour and, using a wire whisk, stir constantly until light brown roux is achieved. Pour the contents of the marinade pan into the skillet along with stock. Bring mixture to a rolling boil, stirring constantly, until thickened and reduce to sauce-like consistency. Season to taste using salt and pepper. Place an equal portion of the game sauce in the center of a 10-inch dinner plate and top with a venison steak. You may wish to serve a mixture of fall vegetables such as melon-balled yams, carrots, beets or potatoes as a garnish for this plate.

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