Doe Loin with Winter Biscuits

1. 1

   In a large bowl or 1-gallon resealable food-storage bag, combine the venison, molasses, vinegar, apple juice, honey mustard, garlic, ginger, nutmeg, and rosemary.

2. 2

   Stir or turn the meat to disperse the spices.

3. 3

   Refrigerate for at least 4 hours or overnight.

4. 4

   Remove the venison from the marinade and pat dry; reserve the marinade.

5. 5

   Heat a medium cast-iron skillet over medium heat until hot.

6. 6

   Pour the oil into the skillet and add the tenderloins.

7. 7

   Sear the tenderloins, turning to cook all sides, until evenly browned, about 8 minutes.

8. 8

   Remove the tenderloins from the pan.

9. 9

   Pour the reserved marinade into the skillet and cook, stirring constantly, until the mixture boils for 1 minute.

10. 10

    Return the tenderloins to the skillet, turning to coat them in the sauce.

11. 11

    Heat the oven to 450F.

12. 12

    Mix together the flour, baking powder, baking soda, and salt.

13. 13

    Add the sour cream and mix until a soft dough forms.

14. 14

    With well-floured hands, shape the dough into 12 balls.

15. 15

    Put them on a baking sheet and flatten slightly.

16. 16

    Bake for 9 to 12 minutes, until barely browned.

17. 17

    Transfer the tenderloins to a serving platter and pour the sauce over the meat.

18. 18

    Allow the meat to rest for 10 minutes before slicing it thin.

19. 19

    Surround the meat with the warm biscuits and serve.

* Per serving · 4 servings · Values may vary.