Add a photo

Venison Tenderloin

By: REDWINE48  
"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."

Rating: This weblink has been rated 8 times with an average star rating of 3.8 Read Reviews (8)

Rate/Review | 829 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr 15 Min
Ready In:
13 Hrs 35 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 servings
 

Ingredients

  • 4 pounds venison tenderloin
  • 1 cup red wine
  • 1/2 cup apple cider vinegar
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 345 | Total Fat: 6.1g | Cholesterol: 212mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2008 by Bob 
The biggest thing that people need to remember when cooking venison is the deer itself. Where... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2004 by Tiger Sand 
I saw this and had to make a note. My husband does something very simliar to this, but will a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2007 by Wendy 
Delicious!!! However, I added an extra step... After reducing marinade, I strained it,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2004 by KORYN1 
This recipe for venison was very good. It smells very acidy when you are roasting it, but it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2009 by elizabeth 
I used this recipe with a few modifications, first I soaked the meat in water and a Tbl. of... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2006 by SHoffman 
The wine took out the gameness, but left the meat a bit bland. Some salt will help. While I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2006 by BOTLNZDOLPHIN 
I didn't particularly care for the flavor of this recipe, but my husband and daughter liked... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2009 by MI$$DREA 
i love vinegar but this was a bit much. i saved the reduction by making it into a gravy w/... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?