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Venison Tenderloins

 Venison Tenderloins
"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!"
8 ServingsPrep: 10 min. + marinating Grill: 10 min.

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 Facts: 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.