How to Marinate and Cook Venison

• Gluten free

• Meat

  • 4 lbs Venison tenderloin

• Produce

  • 2 Bay leaves
  • 2 Garlic cloves
  • 1 Onion
  • 2 Rosemary, Fresh sprigs
  • 2 Thyme, Fresh sprigs

• Oils & Vinegars

  • 1/2 cup Red wine vinegar

• Beer, Wine & Liquor

  • 1 cup Red wine

Found on amazingsauces.com

Description

Ingredients

• 4 lbs venison tenderloin
• 2 minced garlic cloves
• 2 bay leaves
• 1 cup red wine
• 1 chopped onion
• 2 fresh thyme sprigs
• ½ cup red wine vinegar
• 2 fresh rosemary sprigs

Directions

• Add the marinade ingredients to a bowl and mix well.
• Transfer this mixture to a Ziploc bag and put the venison in there.
• Close tightly, pressing out as much air as possible.
• Put the meat in the refrigerator to marinate for 12 to 36 hours, turning occasionally.
• Preheat the oven to 325 degrees F.
• Remove the venison from the marinade and put it on a roasting rack in a roasting pan.
• Roast for 2 to 2½ hours or to your desired degree of doneness.
• For medium rare, the internal temperature of the roast should be at least 150 degrees F.
• Let the roast stand for 15 to 20 minutes before carving.
• While the meat is cooking, heat the marinade in a saucepan over a medium heat, simmering until the liquid is reduced by ⅓.
• Serve this sauce with the venison.