Ohio Sportsman - Your Ohio Hunting and Fishing Resource banner
1 - 2 of 2 Posts

· Registered
205 Posts
Discussion Starter · #1 ·
1/4 cup of dry red wine
2 tablespoons of soy sauce
2 tablespoons of balsamic vinegar
2 tablespoons of chopped fresh rosemary leaves
1 tablespoon of tomato paste
1 tablespoon of Dijon mustard
1/4 teaspoon of crushed red pepper
4 large garlic cloves (crushed with a garlic press)
1 or 2 venison tenderloins ( depending on size)

in a small bowl, whisk together red wine, soy, vinegar, rosemary, tomato paste, mustard, red pepper and garlic and pour marinade in a zip tight plastic bag. add tenderloin to bag, turning to coat with marinade. seal bag and remove excess air. place bag on a plate and refrigerate 6-8 hours, turning several times.
prepare grill to medium heat when ready to cook and grill covered until desired doneness.
1 - 2 of 2 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.