READY IN 13+ hrs

Venison Tenderloin

Read Reviews (17)

"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." — REDWINE48

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 degrees F (165 degrees C). 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 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving.
While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 15 mins
READY IN 13 hrs 35 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 06, 2008

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? Shot during the rut? Was the deer processed and field dressed in a timely manner and cleaned properly? Deer harvested way up north(upper Michigan etc...) will have a much stronger game taste due to it's food intake. Deer that feed on corn, soybeans, etc...will have a much less game taste. Bucks taken during the rut will be tough and have a very strng game taste. This is all important in the cooking and the preperation (marinating) of the deer.

—Bob

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Most Helpful Critical Review

Jun 18, 2011

I think it tastes better with apple cider not apple cider vinegar. I used the vinegar and it was if I pickled the meat. I then found out my friend used apple CIDER and that is why it was awesome...

—dvalters

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20 Ratings

Jan 09, 2004

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 deer loin in milk till the milk is clear, you don't want all of that blood in the meat. You need to pour off the milk then add more several times to get the blood out. I generally do it twice a day for 3 days. It helps remove the game tast as well. Then marinate the loin as listed. After that take the loin and slice it down the middle, place green onion and mushrooms(fresh or canned) then wrap in market thick bacon. You may need toothpicks to hold it together. Grill. We serve this up with what you would a steak. This is wonderful! I hope this helps! We are actually fixing this for Sunday Dinner this weekend. I don't add as much vinegar as they suggested, I do it by taste. Some like it tangy others don't it is up to you.

—Tiger Sand

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Nov 10, 2007

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, continued to simmer and whisked in some all purpose flour. It made a very flavorful sauce that clung to the meat. Will DEFINITELY make again!!!

—Wendy

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Dec 02, 2004

This recipe for venison was very good. It smells very acidy when you are roasting it, but it turns out great. Another variation is to add some tomato sauce or pieces they taste excellent in it.

—KORYN1

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Apr 23, 2009

I used this recipe with a few modifications, first I soaked the meat in water and a Tbl. of vinegar for 6 hrs. changing the water every couple of hours. I then marinaded the meat as directed except for the vinegar and I added a little soy and worcestershire. I also wrapped the tenderloin in bacon and seared on all sides before putting in the oven on 350 for 20-30 min (depending how rare you like it) I strained the marinade into a pan and added 1 Tbl. of grape jelly,brought to a boil,scraped the foam from the top and serve! yummy!

—elizabeth

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Mar 30, 2010

The vinegar overpowers the venison. I'd recommend a shorter marinade or less vinegar.

—Jon-Paul

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Oct 09, 2009

i love vinegar but this was a bit much. i saved the reduction by making it into a gravy w/ some flour and butter. i even had to add some sugar but it was still VERY vinegary. sorry, wont make this one again.

—MI$$DREA

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Nutrition

Calories
345 kcal
17%

Carbohydrates
3.4 g
1%

Cholesterol
212 mg
71%

Fat
6.1 g
9%

Fiber
0.4 g
2%

Protein
57.4 g
115%

Sodium
106 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Venison Tenderloin

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 345
Calories from Fat: 55

% Daily Value *
Total Fat 6.1g 9 %
Saturated Fat 2.4g 12 %
Cholesterol 212mg 71 %
Sodium 106mg 4 %
Potassium 731mg 20 %
Total Carbohydrates 3.4g 1 %
Dietary Fiber 0.4g 2 %
Protein 57.4g 115 %
** Sugars 1.1g
Vitamin A < 1 %
Vitamin C 3 %
Calcium 3 %
Iron 88 %
Thiamin 35 %
Niacin 99 %
Vitamin B6 48 %
Magnesium 19 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.