Venison tenderloin appetizers

Yield: 15 appetizers

Measure Ingredient
1 each 1-1/2 to 2 pound venison tenderloin
½ cup Red wine
2 tablespoons Olive oil
1½ tablespoon Worcestershire sauce
1 teaspoon Dried whole thyme
¾ teaspoon Onion powder
½ teaspoon Cumin seeds
¼ teaspoon Pepper
⅛ teaspoon Ground cloves
⅛ teaspoon Garlic powder

Remove any white membrane surrounding tenderloin. Tie tenderloin with string, if necassary, to hold pieces of meat together. Place tenderloin in a shallow dish.

Combine wine, oil, and Worcestershire sauce; mix well. Add thyme and remaining ingredients, mixing well. Pour over tenderloin, and cover tightly. Refrigerate 8 hours, turning meat occasionally.

Remove tenderloin, reserving marinade. Place on a rack in a roasting pan; insert meat thermometer.

Bake at 425 degrees F for 30 minutes or until thermometer registers 160 degrees F (medium), basting occasionally with marinade.

Allow meat to stand 10 minutes. Slice thinly with an electric knife.

Serve with party rolls, mustard, and mayonnaise. Yield: 15 appetizer servings.

From Coyet Lowery of South Carolina in November, 1988"Southern Living" Typos by Jeff Pruett

Submitted By JEFF PRUETT On 10-09-95

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