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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Venison Tenderloin Recipe

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This recipe for Venison Tenderloin is from Leta's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs. venison tenderloin
1 c. red wine
1/2 c. apple cider vinegar
1 medium onion, chopped
2 cloves garlic, chopped
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
Directions:
Directions:
Combine the red wine, cider vinegar, onion garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours.

Preheat the oven to 325°. Remove meat from marinade, and place on a roasting rack in a roasting pan. Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. For medium rare, the internal temperature of the roast should be at least 150° when taken with meat thermometer. Let the roast stand for 15 to 20 minutes before carving.

While tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison.
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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