Venison Tenderloin

Venison Tenderloin

18
REDWINE48 0

"Marinate venison in a red wine based marinade for 12-36 hours depending on size of meat and age of deer. Then remove from marinade and grill or roast until meat is medium rare."

Ingredients

13 h 35 m {{adjustedServings}} servings 345 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 57.4 g
  • 115%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a roasting rack in a roasting pan.
  3. 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 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving.
  4. While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison.
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Reviews

18
  1. 22 Ratings

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The biggest thing that people need to remember when cooking venison is the deer itself. Where was the deer from? What was the food plot for that deer? How old was he deer? Was it a male? S...

I saw this and had to make a note. My husband does something very simliar to this, but will a few nice additions. First you need to "ice" the loin for several days, then you need to soak the dee...

Delicious!!! However, I added an extra step... After reducing marinade, I strained it, discarded the herbs, onions, etc., added the juice back to the saucepan with some salt and pepper, continue...