Venison Tenderloin

Name: Venison Tenderloin
Ingredients: 1 (1 1/2 to 2 lb.) venison tenderloin; 1/2 c. red wine; 2 Tbsp. olive oil; 1 1/2 Tbsp. Worcestershire sauce; 1 tsp. dried whole thyme; 3/4 tsp. onion powder; 1/2 tsp. cumin seed; 1/4 tsp. pepper; 1/8 tsp. ground cloves; 1/8 tsp. garlic powder

10 ingredients

10 steps

Ingredients

1 (1 1/2 to 2 lb.) venison tenderloin
1/2 c. red wine
2 Tbsp. olive oil
1 1/2 Tbsp. Worcestershire sauce
1 tsp. dried whole thyme
3/4 tsp. onion powder
1/2 tsp. cumin seed
1/4 tsp. pepper
1/8 tsp. ground cloves
1/8 tsp. garlic powder

Directions

1

Remove any white membrane from venison.
2

Place tenderloin in a shallow dish.
3

Combine wine, oil and Worcestershire sauce; mix. Add remaining ingredients.
4

Pour over tenderloin; cover tightly. Chill 8 hours, turning meat occasionally.
5

Remove venison, reserving marinade.
6

Place on wire rack in a roasting pan; insert meat thermometer.
7

Bake at 425° for 30 minutes or until 160° (medium), basting occasionally with marinade.
8

Let stand 10 minutes.
9

Slice and serve with party rolls, mustard and mayonnaise. Yield:
10

15 appetizer servings.