Description
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.
Ingredients
- 4 pounds venison tenderloin
- 1 cup red wine
- ½ cup apple cider vinegar
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 13 hrs 35 mins
Servings: 6