Ingredients Jump to Instructions ↓

  1. 4 eaches

  2. 3/4 pound tenderloins of

  3. 2 cups Olive oil

  4. 1 cup Dry red wine

  5. 5 cloves Garlic; minced

  6. 1/2 cup Bourbon

  7. 2 cups Homemade or packaged brown gravy

  8. 1 each Box fruit pectin (1-3/4 oz)

  9. 4 cups Firm-ripe unbruised peaches (about 5 to 6 medium-large) ;peeled, pitted, diced

  10. 1/2 cup Vinegar

  11. 1/4 cup Fresh lemon juice (2 lemons)

  12. 1 cup Seedless golden raisins

  13. 1/4 cup Slivered preserved ginger

  14. 1/3 cup Onion; finely chopped venison (or pork)

  15. 3 eaches Bay leaves

  16. Salt and freshly ground black pepper

  17. 2 cups Peach chutney (see below)

  18. Freshly ground black pepper

  19. 1 tablespoon Salt

  20. 1 teaspoon Ground allspice

  21. 1/2 teaspoon Ground cinnamon

  22. 1/2 teaspoon Ground cloves

  23. 1/2 teaspoon Ground ginger

  24. 4 1/2 cup Sugar

  25. 3/4 cup Light brown sugar; firmly packed

Instructions Jump to Ingredients ↑

  1. MARINADE BOURBON AND PEACH CHUTNEY PEACH CHUTNEY Rinse the venison and pat dry. To make Marinade: In a bowl combine all ingredients, except for 3 tablespoons of the oil, and transfer to a plastic bag. If using pork, make a paste of Dijon mustard, salt, pepper, and fresh rosemary.) Add loins, seal and chill 24 to 48 hours. Remove the venison from the marinade and pat dry. Let come to room temperature. Pat dry again. Season with salt and pepper. In an ovenproof skillet heat remaining olive oil over medium-high heat. Add the loins and sear on all sides. Transfer to a preheated grill set over heated coals and grill for 5 to 7 minutes per side for rare meat. Alternatively, roast the venison in a preheated 450F oven for 7 minutes for medium-rare meat. Let meat rest, loosely covered with foil, for 5 minutes. Cut the meat into ½-inch thick slices and serve with Bourbon-and ~ Peach Chutney Sauce. Yield: 8 servings. Bourbon and Peach Chutney Sauce: Deglaze skillet used to brown venison with the bourbon and reduce 2 minutes. Add the gravy and chutney and simmer, stirring occasionally, over moderate heat for 5 minutes. Season with the black pepper. Peach Chutney: In a large heavy saucepan combine all ingredients except sugars. Add fruit pectin and stir to combine. Bring mixture to a full boil for 5 minutes, stirring. Add sugars and bring back to a boil. Boil for 2 to 3 minutes more. Remove pan from the heat, skim, and let cool for 10 minutes. Transfer mixture to hot sterilized jars. Seal. Store in refrigerator; they are not processed or sealed with paraffin. Yield: 3 pints. Sandy Whitehouse of South Carolina, in _An Antebellum Celebration_. December, 1995"Victoria" magazine. Typos by Jeff Pruett. Submitted By JEFF PRUETT On 11-30-95


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