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Venison Wellington. The best tenderloin and backstrap recipe Ive ever had. My mother in law has the recipe so I cant post the specifics but just find a beef wellington recipe and substitute venison. On another note, my father in law was in Switzerland last month and he had venison at one of the inns he stayed in. He said he literally used a fork to cut it, the chef at the hotel said he marinated it for TEN DAYS in red wine. Nothing else. You can bet I'll be trying that this year. Keep the recipes coming guys, I cant copy and paste fast enough!
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