| Venison Tenderloins
as posted by emeraldeyes in the August 2004
What's for Dinner? thread.
Venison Tenderloins
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 Tblsp. ground mustard
1 Tblsp. coarsely ground pepper
1 1/2 tsp. dried parsley flakes
2 garlic cloves, minced
8 venison tenderloin fillets (4 oz. each)
In a large resealable plastic bag, combine
the first 9 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 degrees for
medium or 170 for well-done.
These were really, really good! I don't
normally like deer meat, but I liked these.
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Hook 'Em Horns!!!! | 
