Recipe for Marinated Tenderloin of Venison

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Yield:

Ingredients:

Amount	Ingredient
3/4 cup	dry red wine
2 tbl	freshly ground pepper
2 tbl	fresh rosemary chopped
2 tbl	fresh thyme chopped
3 tbl	Olive oil
2 tbl	red wine vinegar
2 tbl	Dijon mustard
1/2 tsp	juniper berries ground about 1 t ground
1 tsp	coriander seed ground about 1 t ground
1/2 tsp	salt
1/2 tsp	cardamom pods, ground about .5 t ground
4 x	cloves garlic minced
1 x	star anise ground about .5 t ground
1 x	bay leaf
2 lb	venison tenderloin

Instructions:

Instructions: Combine the first 15 ingredients in a large zip-top heavy-duty plastic bag. Seal the bag, and marinate in the refrigerator 24 hours, turning the
bag occasionally.

Remove the venison from the bag, and discard the marinade. Place the venison on a broiler pan coated with cooking spray, and broil 10 minutes on each side or until done.

Cut the venison crosswise into thin slices.

Yield: 8 servings (serving
size: 3 oz.)

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