This is something a little different to try. It’s also another way to get some more veggies into the family. The colour would make this be a good one for St. Patty’s Day too!
- Venison Tenderloin
- 3 Cloves Garlic
- 1 whole Shallot
- 1 1/2C Baby Spinach
- 1/4C fresh Basil
- 3C Corn Tortilla Chips
- 1 beaten Egg
- 1/2C Flour
- ½ tsp each Salt & Pepper
- Olive Oil
- Baking Drippings
Rinse tenderloin well. Cut into ½” slices, across the grain. Set aside.
Mix together salt & pepper with the flour in a mixing bowl. Beat egg and leave in mixing bowl.
In a food processor, put in garlic cloves, and shallots. Chop up into fine pieces. Add spinach and basil to food processor and grind up just long enough to get into smaller pieces. Don’t over process so it liquefies.
Chop tortilla chips into fine pieces and mix, food processor works well, with the spinach mixture.
Dip meat first into flour, thoroughly coating. Dip the seasoned meat into the beaten egg; fully coat the meat with the egg. Let the meat drip slightly to get excess egg off. Then place the coated meat into the spinach/tortilla mixture to thoroughly coat the meat pieces.
Fry meat in heated frying pan until the outside is a bit crispy and the inside is medium rare. I like to fry the meat in a small amount of bacon drippings and olive oil.