Venison Tenderloins Recipe

Venison Tenderloins Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

"Venison is not typically the best meat for grilling, but with this marinade, the steaks come out tender, juicy and delicious," writes Brenda Koehmstedt of Rugby, North Dakota. "They're so tasty, in fact, that leftovers taste great cold--right from the fridge!"

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Venison Tenderloins Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Venison Tenderloins Recipe

Prep: 10 min. + marinating Grill: 10 min.

Yield: 8 Servings

10 10 20

Ingredients

3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup canola oil
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 tablespoons ground mustard
1 tablespoon coarsely ground pepper
1-1/2 teaspoons dried parsley flakes
2 garlic cloves, minced
8 venison tenderloin steaks (4 ounces each)

Directions

In a large resealable plastic bag, combine the first nine ingredients; add fillets. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) Yield: 8 servings.

Nutritional Analysis: One serving (prepared with reduced-sodium soy sauce) equals 179 calories, 6 g fat (1 g saturated fat), 96 mg cholesterol, 483 mg sodium, 2 g carbohydrate, trace fiber, 27 g protein. Diabetic Exchanges: 3 lean meat.

Originally published as Venison Tenderloins in Taste of Home June/July 2004, p62