Venison Tenderloins 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!"
- 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)
- 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.
Originally published as Venison Tenderloins in Taste of Home June/July 2004, p62
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