Venison tenderloin appetizers
15 appetizers
Ingredients
| Quantity | 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 |
Directions
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