Venison seems to be more popular today than ever before in restaurants
	across America. Customers enjoy the taste of wild game, while benefitting
	from less cholesterol. This recipe definitely reflects "The Evolution of
	Cajun and Creole Cuisine". 
	1 3-5 pound tenderloin of venison, trimmed
	1 tsp cracked black pepper
	1/4 cup Louisiana cane syrup
	1 tsp salt
	1 tbsp minced garlic
	1 cup coarsely chopped onions
	1 tbsp fresh thyme leaves
	1 cup coarsely chopped celery
	1 tbsp chopped basil
	1 cup coarsely chopped carrots
	1/2 tsp file powder
	1/4 cup port
	Remove all silver skin from tenderloin and place on an 11 x 14" baking pan.
	Rub cane syrup well into meat and top with garlic, thyme, basil, file
	powder, pepper and salt. Once again, rub well into the meat. Place onions,
	celery and carrots tightly around the tenderloin and sprinkle meat with
	port. Allow to set at room temperature two hours. 
	1/4 cup vegetable oil
	1/4 cup sliced oyster mushrooms
	1 tbsp diced shallots
	1/4 cup port
	1 tsp minced garlic
	1 1/2 cups demi glace or hunter sauce
	1/2 cup diced fresh figs or 1 tbsp fig preserves
	salt and cracked black pepper to taste
	In a heavy bottom saute pan, heat oil over medium high heat. Slice
	tenderloin into twelve medallions and saute until golden brown on each
	side, two to three minutes. Add shallots, garlic, figs and mushrooms,
	saute until slightly wilted. Deglaze with port and add demi glace. Reduce
	volume and season to taste using salt and pepper. Place one and a half
	ounces of sauce in center of plate and top with medallions. 

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