Doe Loin with Winter Biscuits
“Up until the time I was eleven or twelve years old, people would ask me where I was from and I’d always say Leland. I never wanted to claim Texas . . . I loved Mississippi. All the blues in the world came from there.” A tall, lanky albino almost certainly isn’t what springs to mind when you think of a blues guitar-man. But, once you listen to Johnny Winter, all that changes. His parents lived in Leland, Mississippi, before moving to Beaumont, Texas. As a kid Johnny spent his summers in the small Mississippi town on Highway 61—the Blues Highway. These biscuits bake up a little on the pale side, but that’s all right.
You can watch Johnny play the blues on YouTube while your biscuits bake. I especially like the clip where he performs with legendary blues man Muddy Waters.
Recipe information
Yield
serves 6
Ingredients
Venison
Biscuits
Preparation
Prepare the Venison
Step 1
In a large bowl or 1-gallon resealable food-storage bag, combine the venison, molasses, vinegar, apple juice, honey mustard, garlic, ginger, nutmeg, and rosemary. Stir or turn the meat to disperse the spices. Refrigerate for at least 4 hours or overnight.
Step 2
Remove the venison from the marinade and pat dry; reserve the marinade. Heat a medium cast-iron skillet over medium heat until hot. Pour the oil into the skillet and add the tenderloins. Sear the tenderloins, turning to cook all sides, until evenly browned, about 8 minutes. Remove the tenderloins from the pan. Pour the reserved marinade into the skillet and cook, stirring constantly, until the mixture boils for 1 minute. Return the tenderloins to the skillet, turning to coat them in the sauce.
Make the Biscuits
Step 3
Heat the oven to 450°F.
Step 4
Mix together the flour, baking powder, baking soda, and salt. Add the sour cream and mix until a soft dough forms. With well-floured hands, shape the dough into 12 balls. Put them on a baking sheet and flatten slightly. Bake for 9 to 12 minutes, until barely browned.
Step 5
Transfer the tenderloins to a serving platter and pour the sauce over the meat. Allow the meat to rest for 10 minutes before slicing it thin. Surround the meat with the warm biscuits and serve.
