Grilled venison tenderloin medallions!

Not only was this meal one of the most delicious, purely primal feasts we've ever created, it was by far the most gratifying! After all the hours hunting this year, opening day of deer gun season was successful!! On the menu tonight to celebrate: grilled venison tenderloin medallions in a sauteed garlic, onion and mushroom mixture with a side of mashed turnips and cauliflower. Wow!

I guess there's not a specific recipe that we followed but a combination of googling for venison recipes. To start, fresh venison tenderloin marinated in garlic olive oil, all season spice, ground salt and pepper. I grilled the whole tenderloins on medium low heat for 4 minutes each side to 140 deg (plenty of pink left inside). Cut into medallion sized chucks and added to the finished veggie mix.

To create the veggie mix, chop the garlic and saute in a skillet with bacon grease until it starts to brown. Add chopped onions. Add mushrooms once onions start to brown. Saute on medium low until the meat is ready. Combine meat and veggies for a naturally organic, high protein, deliciously wild, incredible feast!

Angela's specialty and up and coming favorite: mashed turnips and cauliflower. Trim, skin and chop turnips and add to a pot of boiling water. Add chopped cauliflower once the turnips have had a chance to get a head start. With a hand mixer, mash ingredients with 3 tablespoons of butter, a splash of whole milk and a dash of nutmeg and cinnamon.

And after a delicious feast like this there's only one way we know how to end it...a trip to Jeni's Ice Cream!!