Venison Tenderloin

Venison Tenderloin

19
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."
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Ingredients

13 h 35 m servings 345 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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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.

Reviews

19
  1. 23 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 aweso...

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...

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.

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 exc...

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 aweso...

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

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 th...

The wine took out the gameness, but left the meat a bit bland. Some salt will help. While I enjoy an occasional glass of wine from time to time, cooking the venison in the red wine and vinegar...