30-Minute Wild Game Marinade 
Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeReverse sear, juicy, tender and full of Creole flavor … these Smoked Venison Tenderloins by Firehouse Grub are fire!!
Ingredients
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Venison Tenderloin (You can also use Beef or Pork)
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Tony’s 30-Minute Wild Game Marinade
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Tony’s Original Creole Seasoning
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8 Ounces Baby Bella Mushrooms, Sliced
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4 Tablespoons Butter
- Clear
Directions
- Trim away unwanted fat from tenderloin. Place in a bowl and use enough Tony’s Wild Game Marinade so the meat can soak it in. Let meat marinate for at least 30 minutes.
- Preheat oven, grill or smoker to 250°F.
- Cook meat using whatever method you’d like. If using a grill, cook meat indirectly. Cook until internal temperature reaches about 110°F for a more rare to medium-rare outcome. Cook a little longer for a more well-done meat. If using pork, cook until meat reaches an internal temperature of 150°F. Remove meat from cooking source.
- Next, sear the meat. If using a grill, turn temperature up to high heat. If using a pan or skillet, heat it up on high. Sear each side of the meat until grill marks appear or crust has formed. Remove from heat and let rest while you cook the mushrooms.
- While meat is resting, melt butter in skillet over medium-high heat. Add mushrooms and 2 tablespoons of Tony’s Wild Game Marinade to skillet. Cook until done to liking and then put on top of the tenderloin. Enjoy!
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from our Cajun Country Cookbook
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