Photo: K8
Venison Tenderloin
8 ingredients
20 min + 1 hr 15 min
6 servings
openrecipes
"Marinate venison in a red wine based marinade for 12-36 hours depending on size of meat and age of deer. Then remove from marinade and grill or roast until meat is medium rare."
Estimated Nutrition (whole recipe, rough)
244
Calories
32g
Protein
4g
Fat
14g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 pounds venison tenderloin
- 1 cup red wine
- 1/2 cup apple cider vinegar
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes