"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!"
Venison Tenderloins
Venison Tenderloins
Prep Time
10 min
Cook Time
10 min
Yield
8 servings
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 shallow dish, combine the first 9 ingredients; add fillets and turn to coat. Cover and 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 thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts
1 each: 179 calories, 6g fat (1g saturated fat), 96mg cholesterol, 483mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat.
