serves 6
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
Combine the red wine, vinegar, onion, garlic, bay leaves, thyme and rosemary in a large ziploc bag and mix well. 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.
Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a rack in a roasting pan. Roast for 2 to 2 1/2 hours or until the temperature reaches 150 degrees. Let the roast stand for 15 to 20 minutes before carving.
While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Remove all but a few tablespoons of the sauce and whisk in 2 tbsp flour. Slowly add the rest of the sauce back in, along with milk or beef broth. Continue to add liquid and reduce until there is about two cups of gravy. Season with salt and pepper. Serve with venison.
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This was my first time ever eating venison, let alone cooking it. The marinade was great (especially the gravy), even though it was quite vinegary. The resident venison expert (my fiancé) was awed at how much better it was than any venison he had eaten before. Perhaps the butter-baste was partially responsible. =)
Considering how dry the meat is, I would probably cook it in a crock pot next time, which would eliminate the need for a marinade. However, it was a very good introduction to venison. Definitely repeatable.
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
Combine the red wine, vinegar, onion, garlic, bay leaves, thyme and rosemary in a large ziploc bag and mix well. 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.
Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a rack in a roasting pan. Roast for 2 to 2 1/2 hours or until the temperature reaches 150 degrees. Let the roast stand for 15 to 20 minutes before carving.
While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Remove all but a few tablespoons of the sauce and whisk in 2 tbsp flour. Slowly add the rest of the sauce back in, along with milk or beef broth. Continue to add liquid and reduce until there is about two cups of gravy. Season with salt and pepper. Serve with venison.
--------------------------------
This was my first time ever eating venison, let alone cooking it. The marinade was great (especially the gravy), even though it was quite vinegary. The resident venison expert (my fiancé) was awed at how much better it was than any venison he had eaten before. Perhaps the butter-baste was partially responsible. =)
Considering how dry the meat is, I would probably cook it in a crock pot next time, which would eliminate the need for a marinade. However, it was a very good introduction to venison. Definitely repeatable.
