Marinate venison in a red wine based marinade for 1236 hours depending on size of meat and age of deer Then remove from marinade and grill or roast until meat is medium rare
Prep Time
12 hrs
Dificult
Medium
Servings
13 hrs 35 mins
Ingredients
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.
