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.
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. Slice tenderloin into twelve medallions and saute until golden brown on each side, two to three minutes.