Venison Tenderloin

Venison Tenderloin

Meat and Poultry Game Meats Venison

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.

Servings per recipe: 6
Calories per serving: 345
Preparation time: 20m
Total cooking time: 13h 35m


  • 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


  • 1   Combine the red wine, cider vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours.
  • 2   Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a roasting rack in a roasting pan.
  • 3   Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving.
  • 4   While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison.

Nutrion facts:

Total Fat 6.1g 9%
    Saturated Fat 2.0g  
Cholesterol 212mg 71%
Sodium 106mg 4%
Potassium 731mg 20%
Total Carbohydrates 3.4g 1%
Dietary Fiber 0.4g 2%
Protein 57.4g 115%
Sugars 1g  
Vitamin A 17IU  
Vitamin C 2mg  
Calcium 25mg  
Iron 9mg  
Thiamin 0mg  
Niacin 13mg  
Vitamin B6 1mg  
Magnesium 54mg  
Folate 13mcg