Marinated tenderloin of venison
1 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| ¾ | cup | Dry red wine |
| 2 | tablespoons | Freshly ground pepper |
| 2 | tablespoons | Chopped fresh rosemary |
| 2 | tablespoons | Chopped fresh thyme |
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Dijon mustard |
| ½ | teaspoon | Juniper berries, ground (about 1 t ground) |
| 1 | teaspoon | Coriander seeds, ground (about 1 t ground) |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cardamom pods, ground (about .5 t ground) |
| 4 | Cloves garlic, minced | |
| 1 | Star anis, ground (about .5 t ground) | |
| 1 | Bay leaf | |
| 2 | pounds | Venison tenderloin |
| Vegetable cooking spray |
Directions
I have this great recipe for Venison for Thanksgiving. I made it last year and it was a big hit! It's from Cooking Light Nov/Dec 1995. I serve this as the 2nd course after the soup. (I'm using Reggie's Wild Rice & Mushroom Soup this year it looks great!) Combine the first 15 ingredients in a large zip-top heavy-duty plastic bag.Seal the bag, and marinate in the refrigerator 24 hours, turing the bag occasionally.
Remove the venison from the bag, and discard the marinade. Place the venison on a broiler pan coated with cooking spray, and broil 10 minutes on each side or until done.
Cut the venison crosswise into thin slices. Yeild: 8 servings (serving size: 3 oz.)
Cal: 154 (25% from fat); Protein 25.8g; Fat 4.2g (sat 1.2g, mono 1.7g, poly .6g); Carb .7g; Fiber .2g; Chol 95mg; Iron 4mg; Sodium 78mg; Calc 12mg.
Posted to Digest eat-lf.v096.n224 Date: Wed, 20 Nov 1996 12:55:33 EST From: "Joan Andersen-Ward" <JANDERSEN@...>