Start honing your cooking skills for the 2018 RoadKill Cook-off Competition. Black Pepper Marinated Tenderloin with Dijon Horseradish Sauce Coal Hollow Boys Ed Blackford Meat 2 lbs. venison or pork tenderloin, cleaned, rinsed, and cut into six-inch sections. Marinade 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 Sauce 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. Meatballs: 2 pounds ground buffalo 8 crushed crackers 1 tsp. minced onion ¼ tsp. pepper 1 tsp. Italian seasoning Sauce 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. Enjoy.
