Recipe - Marinated Tenderloin Of Venison

Three fourths cup Dry red wine
2 tablespoon Freshly ground pepper
2 tablespoon Chopped fresh rosemary
2 tablespoon Chopped fresh thyme
3 tablespoon Olive oil
2 tablespoon Red wine vinegar
2 tablespoon Dijon mustard
One half teaspoon Juniper berries, ground
(about 1 t ground)
1 teaspoon Coriander seeds, ground
(about 1 t ground)
One half teaspoon Salt
One half teaspoon Cardamom pods, ground (about
.5 t ground)
4 Cloves garlic, minced
1 Star anis, ground (about .5
t ground)
1 Bay leaf
2 pound Venison tenderloin
Vegetable cooking spray

I have this great recipe for Venison for Thanksgiving. I made it last year
and it was a big hit! It's from Cooking Light Nov/Dec 1995. I serve this
as the 2nd course after the soup. (I'm using Reggie's Wild Rice & Mushroom
Soup this year it looks great!)

Combine the first 15 ingredients in a large ziptop heavyduty plastic bag.
Seal the bag, and marinate in the refrigerator 24 hours, turing 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. Yeild: 8 servings (serving
size: 3 oz.)

Cal: 154 (25% from fat); Protein 25.8g; Fat 4.2g (sat 1.2g, mono 1.7g, poly
.6g); Carb .7g; Fiber .2g; Chol 95mg; Iron 4mg; Sodium 78mg; Calc 12mg.
Posted to Digest eatlf.v096.n224

Date: Wed, 20 Nov 1996 12:55:33 EST

From: "Joan AndersenWard" JANDERSEN@gatekeeper.nelinet.net