Start honing your cooking skills for the 2018 RoadKill Cook-off Competition.\r\n\r\nBlack Pepper \r\nMarinated Tenderloin \r\nwith Dijon Horseradish Sauce\r\nCoal Hollow Boys\r\nEd Blackford\r\n\r\nMeat\r\n2 lbs. venison or pork tenderloin, cleaned, rinsed, and cut into six-inch sections.\r\nMarinade\r\n\u00bc cup peanut or canola oil\r\n\u00bc cup white or red wine vinegar\r\n\u00bc cup water\r\n2 tsp. crushed black pepper\r\n1\/8 tsp. garlic powder\r\n1\/8 tsp. onion powder\r\n1\/8 tsp. salt\r\nSauce\r\n\u00bc cup mayonnaise\r\n\u00bc cup sour cream\r\n1 Tbsp. Dijon style mustard\r\n2 green onions, finely chopped\r\n2 tsp. fresh horseradish\r\n1 tsp. Worcestershire \r\nMix all marinade ingredients in a gallon Ziploc bag.\r\nAdd tenderloin and marinate for 24 hours.\r\nHeat a cast iron skillet to smoking hot, sear tenderloins on all sides, including ends, for approximately 10 seconds per side.\r\nPreheat oven to 350\u00ba and bake tenderloins on a baking pan until internal temperature is 150 -155 \r\nRemove and let rest 10 minutes in an aluminum foil envelope to keep juices inside meat.\r\nWhile meat is resting, prepare the sauce.\r\nMix all the ingredients, reserving the green onions until last.\r\nIf not used immediately, chill over ice or in the refrigerator.\r\nBecause of all the strong flavors, it is best to mix it just prior to serving. \r\nSlice tenderloins into one-inch medallions and serve with a dollop of Dijon Horseradish sauce.\r\nGarnish with mint.\r\n\r\nBuffalo Balls\r\n2003 Pocahontas County Commission\r\nNo preparation necessary. Meat should be completely ground at this point. \r\nHowever, be sure to check for any gravel, broken headlights, etc.\r\nMeatballs:\r\n2 pounds ground buffalo\r\n8 crushed crackers\r\n1 tsp. minced onion\r\n\u00bc tsp. pepper\r\n1 tsp. Italian seasoning\r\nSauce\r\n1 #2.5 can tomatoes\r\n6 oz. can tomato paste\r\n1 Tbsp. minced onion\r\n\u00bd tsp. salt\r\n2 tsp. Italian seasoning\r\n4 oz. grape jelly\r\nCombine mixture for meatballs and roll into 36 one-inch balls.\r\nBrown on grill over medium heat.\r\nCombine sauce with meatballs in large pot.\r\nSimmer approximately two hours.\r\nEnjoy.