Venison backstrap or tenerloin,balsamic vinegar,Goyo adobo seasoning Polaner All Fruit black cherry,olive oil,butter

Marinate venison with balsamic vinegar and adobo.Heat skillet add small amount of oil and sear venison.Mix vinegar with All Fruit to desired taste(sweet & sour)add small amount of water.Turn down heat add above mixture simmer to rare.Remove meat let rest.Reduce mixture untill it thickens wisk in butter salt and pepper to taste.Cut venison on 45 degree bias.Puddle sauce on plate place venison on top.

I'm not familiar with adobo but the recipe sounds good. I've used various Polaner fruits for meat.Game in general, pork [wild or tame ] waterfowl all are complimented with fruit.Polaner is a good way to do it since it's not as sweet as regular preserves.

quote:

Originally posted by mete:
I'm not familiar with adobo but the recipe sounds good.

Adobo is a blend of seasonings used in hispanic cooking.I learned about it watching a Cuban cooking showon PBS.

I looked up adobo - every source had a different set of ingredients !!

E-mail Goya.

http://www.goya.com/english/

See if they cant send you some complimentry!