Drunk Buck Breakfast

Ed Dombrowski

Ingredients

• 1 -11/2 lb venison tenderloin (substitute pork or beef)
• 1cup yellow or red peppers sliced thin
• 2 cups green peppers Sliced thin
• 1 large onion sliced thin
• 4 cloves garlic minced
• 1 sprig each rosemary and thyme

Venison marinade ( 1 cup bourbon, 1/2 cup soy sauce and 2 inch piece of fresh Ginger sliced) let marinate overnight

In a hot oiled pan, sear the tenderloin on all sides to get a nice crust, this should take 4 minutes, transfer to oven at 350 degrees and roast for 8-10 minutes for medium rare. the internal temp should be 125 degrees.  Take out and let rest for 20 mins. while in oven sauté peppers, garlic and onions until soft, toss in herbs, deglaze pan with bourbon  simmer for 1 minute.  place sauteed vegetables over grits or potatoes, slice the venison in medallions put on top of vegetables  and serve with  Duck, quail or chicken eggs.