Venison Tenderloin Recipe

Name: Venison Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
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

Servings: persons

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

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 425u00b0 for 30 minutes or until 160u00b0 (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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (1 1/2 to 2 lb.) venison tenderloin, 1/2 c. red wine, 2 Tbsp. olive oil, 1 1/2 Tbsp. Worcestershire sauce, and more.

Yes, Venison Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Tenderloin

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