Venison Tenderloins

Source: Taste of Home June/July 2004

Category: Entree

Type: Meat

Classifications: Main Dishes

Qty Measure Ingredient


3/4 cup soy sauce

1/2 cup red wine vinegar

1/2 cup vegetable 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 cloves garlic, minced

8 4 oz each venison tenderloin fillets

Instructions: 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 or until a meat thermometer reads 160* for medium or 170* for well-done.



Background: Recipe by: Brenda Koehmstedt, Rugby, North Dakota

Note: 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.


Serves: 8

Food Exchanges: