“Up until the time I was eleven or twelve years old, people would ask me where I was from and I’d always say Leland. I never wanted to claim Texas . . . I loved Mississippi. All the blues in the world came from there.” A tall, lanky albino almost certainly isn’t what springs to mind when you think of a blues guitar-man. But, once you listen to Johnny Winter, all that changes. His parents lived in Leland, Mississippi, before moving to Beaumont, Texas. As a kid Johnny spent his summers in the small Mississippi town on Highway 61—the Blues Highway. These biscuits bake up a little on the pale side, but that’s all right.

　　

Ingredients

serves 6

　　

Venison

2 venison tenderloins (about 3/4 pound each)

　　1/2 cup molasses

　　1/4 cup cider vinegar

　　1/4 cup apple juice

　　1/4 cup honey mustard (or 2 tablespoons honey and 2 tablespoons Dijon mustard)

　　2 garlic cloves

　　1/2 teaspoon ground ginger

　　1/4 teaspoon freshly grated nutmeg

　　1/2 teaspoon chopped fresh rosemary

　　2 teaspoons vegetable oil

　　

Biscuits

2 cups unbleached all-purpose flour

　　3 teaspoons baking powder

　　1/2 teaspoon baking soda

　　1/2 teaspoon salt

　　1 cup sour cream

　　

Prepare the Venison

Step 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. Stir or turn the meat to disperse the spices. Refrigerate for at least 4 hours or overnight.

　　

Step 2

Remove the venison from the marinade and pat dry; reserve the marinade. Heat a medium cast-iron skillet over medium heat until hot. Pour the oil into the skillet and add the tenderloins. Sear the tenderloins, turning to cook all sides, until evenly browned, about 8 minutes. Remove the tenderloins from the pan. Pour the reserved marinade into the skillet and cook, stirring constantly, until the mixture boils for 1 minute. Return the tenderloins to the skillet, turning to coat them in the sauce.

　　

Make the Biscuits

Step 3

Heat the oven to 450°F.

　　

Step 4

Mix together the flour, baking powder, baking soda, and salt. Add the sour cream and mix until a soft dough forms. With well-floured hands, shape the dough into 12 balls. Put them on a baking sheet and flatten slightly. Bake for 9 to 12 minutes, until barely browned.

　　

Step 5

Transfer the tenderloins to a serving platter and pour the sauce over the meat. Allow the meat to rest for 10 minutes before slicing it thin. Surround the meat with the warm biscuits and serve.

　　Cooks' Note

　　You can watch Johnny play the blues on YouTube while your biscuits bake. I especially like the clip where he performs with legendary blues man Muddy Waters.

　　A Southerly Course