Axis Tenderloin with Cry'n Cowboy Grilled Carrots

Tomato Garlic Sauce

Ingredients:

• 2 quarts chicken bone broth

• 5 cloves garlic, thinly sliced

• 2 cups cherry tomatoes, quartered and deseeded

• 1 lemon (zest and juice)

• 1 tsp Stillfire Provisions Cry’n Cowboy Hot Sauce (plus more to taste)

• Salt to taste

Instructions:

1. Reduce chicken bone broth in a pot to 1 cup, stirring occasionally to prevent burning. Set aside.

2. In a sauté pan, heat a small amount of oil. Add garlic, tomatoes, and lemon zest. Cook until garlic softens and tomatoes release liquid.

3. Stir in reduced chicken stock, Cry’n Cowboy, and lemon juice. Simmer until glossy.

4. Taste and adjust with more hot sauce and salt as desired.

Carrot Purée

Ingredients:

• 800g carrots, peeled and chopped

• 160g onion, diced

• 20g garlic, chopped

• 200–250 mL heavy cream (just enough to cover vegetables)

• Salt to taste

• Apple cider vinegar to taste (start with 1–2 tsp)

Instructions:

1. Sweat onion and garlic in oil until translucent.

2. Add carrots with a splash of water, cover, and cook 5 minutes.

3. Add cream to cover carrots. Simmer 30–40 minutes.

4. Blend until silky smooth, adjusting with cream if needed.

5. Season with salt and vinegar for brightness.

6. Yield: About 1 quart. Use 1 pint for this recipe. Keeps 1 week in fridge or 2 months frozen.

Axis Tenderloin

Instructions:

1. Season tenderloin liberally with salt. Rest 1 hour at room temperature. Pat dry and lightly oil.

2. Grill over high heat to char all surfaces. Move to medium or low heat to finish cooking.

3. Cook to preferred doneness:

   • 115°F Rare

   • 125°F Medium Rare

   • 135°F Medium

   • 145°F Well Done

4. Rest 8 minutes before slicing.

Plating

1. Spread ~1½ cups warm carrot purée in an oval on a serving platter.

2. Slice tenderloin and shingle pieces along the purée. Season lightly with salt as you plate.

3. Spoon tomato–garlic sauce and reduced broth over the venison.

4. Garnish with carrot tops for freshness.

5. Serve immediately for maximum flavor and presentation.