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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.
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2
Stir or turn the meat to disperse the spices.
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3
Refrigerate for at least 4 hours or overnight.
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4
Remove the venison from the marinade and pat dry; reserve the marinade.
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5
Heat a medium cast-iron skillet over medium heat until hot.
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6
Pour the oil into the skillet and add the tenderloins.
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7
Sear the tenderloins, turning to cook all sides, until evenly browned, about 8 minutes.
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8
Remove the tenderloins from the pan.
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9
Pour the reserved marinade into the skillet and cook, stirring constantly, until the mixture boils for 1 minute.
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10
Return the tenderloins to the skillet, turning to coat them in the sauce.
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11
Heat the oven to 450F.
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12
Mix together the flour, baking powder, baking soda, and salt.
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13
Add the sour cream and mix until a soft dough forms.
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14
With well-floured hands, shape the dough into 12 balls.
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15
Put them on a baking sheet and flatten slightly.
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16
Bake for 9 to 12 minutes, until barely browned.
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17
Transfer the tenderloins to a serving platter and pour the sauce over the meat.
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18
Allow the meat to rest for 10 minutes before slicing it thin.
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19
Surround the meat with the warm biscuits and serve.
