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Black Pepper
Marinated Tenderloin
with Dijon Horseradish Sauce
Coal Hollow Boys
Ed Blackford

2 lbs. venison or pork tenderloin, cleaned, rinsed, and cut into six-inch sections.
¼ cup peanut or canola oil
¼ cup white or red wine vinegar
¼ cup water
2 tsp. crushed black pepper
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. salt
¼ cup mayonnaise
¼ cup sour cream
1 Tbsp. Dijon style mustard
2 green onions, finely chopped
2 tsp. fresh horseradish
1 tsp. Worcestershire
Mix all marinade ingredients in a gallon Ziploc bag.
Add tenderloin and marinate for 24 hours.
Heat a cast iron skillet to smoking hot, sear tenderloins on all sides, including ends, for approximately 10 seconds per side.
Preheat oven to 350º and bake tenderloins on a baking pan until internal temperature is 150 -155
Remove and let rest 10 minutes in an aluminum foil envelope to keep juices inside meat.
While meat is resting, prepare the sauce.
Mix all the ingredients, reserving the green onions until last.
If not used immediately, chill over ice or in the refrigerator.
Because of all the strong flavors, it is best to mix it just prior to serving.
Slice tenderloins into one-inch medallions and serve with a dollop of Dijon Horseradish sauce.
Garnish with mint.

Buffalo Balls
2003 Pocahontas County Commission
No preparation necessary. Meat should be completely ground at this point.
However, be sure to check for any gravel, broken headlights, etc.
2 pounds ground buffalo
8 crushed crackers
1 tsp. minced onion
¼ tsp. pepper
1 tsp. Italian seasoning
1 #2.5 can tomatoes
6 oz. can tomato paste
1 Tbsp. minced onion
½ tsp. salt
2 tsp. Italian seasoning
4 oz. grape jelly
Combine mixture for meatballs and roll into 36 one-inch balls.
Brown on grill over medium heat.
Combine sauce with meatballs in large pot.
Simmer approximately two hours.

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