Tea Gravy

Fetch your best cast iron skillet.(No Teflon jobbies). Crank the heat up and melt a small amount of butter in the skillet just before adding meat. Drop in medium- thick slices of  venison tenderloins. Salt and pepper. Cook for a minute on first side. At the same time, brew a half cup of tea. Turn the venison cuts and sear on the other side for no more than an additional minute.(By now, if you're doing it right, they'll be some smokin' n sizzlin'). Remove meat and place it in a bowl (not a plate) and pour tea into hot skillet. Stir the tea around the hot pan and then pour the "tea gravy" onto the fried venison.

            As you savor the pan-fried venison, dip a biscuit into the tea gravy for an added treat.



WildCheff commentary: My thoughts when reviewing this recipe are to cook the venison at a medium high heat.  I would suggest adding a bit more butter and a little bit of olive oil (saute and baking kind) as this will produce a good base and the temp will not allow the butter to burn. Then I would recommend adding some minced shallots and cook them after the venison is removed from the pan in the remaining pan drippings. Then add a smidgen (1/4 teaspoon) of all purpose flour and stir into the shallots until the flour gets beyond raw stage. I suspect this would thicken the gravy just slightly and make it even tastier.Then I would pour the tea in to make the gravy. Suggestion would be to make a full cup of tea and cook it down a tad so you have enough gravy. I also imagine that if you added some WildCheff Sagebrush Outdoorsmen's Blend to this gravy it would be nervana!