Venison tenderloin
Venison tenderloin
Ingredients/Components
- ground cloves - 1/8 tsp
- garlic powder - 1/8 tsp
- pepper - 1/4 tsp
- Worcestershire sauce
- olive oil - 2 Tbsp
- red wine - 1/2 c
- cumin seed - 1/2 tsp
- onion powder - 3/4 tsp
- dried whole thyme - 1 tsp
- venison tenderloin - 1 (1
How to make venison tenderloin:
Remove any white membrane from venison. Place tenderloin in a shallow dish. Combine wine, oil and Worcestershire sauce; mix. Add remaining ingredients. Pour over tenderloin; cover tightly. Chill 8 hours, turning meat occasionally. Remove venison, reserving marinade. Place on wire rack in a roasting pan; insert meat thermometer. Bake at 425° for 30 minutes or until 160° (medium), basting occasionally with marinade. Let stand 10 minutes. Slice and serve with party rolls, mustard and mayonnaise. Yield: 15 appetizer servings.Recipe categories: Main dish, Wild game, Deer.
Rating:
Related ingredients:
sugar, milk, salt, shortening, stick butter, can cream of mushroom soup, ricotta cheese, stick oleo
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