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Deer Hunting VII: Venison Tenderloin
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“Venison Tenderloin”

Prep Time40 minutes
Cook Time10 minutes
Total Time50 minutes

Ingredients

  • Venison tenderloins trimmed of excess tissue
  • 2 parts balsamic vinegar
  • 2 parts olive oil
  • 1 part orange juice
  • 1 tablespoon rosemary chopped
  • Salt and pepper

Instructions

  • Rinse the tenderloins and pat them dry. Place them in a non-reactive bowl and cover with all of the ingredients. Cover with plastic, pressing the plastic against the meat so there is little air.
  • Place in the refrigerator for at least 30 minutes, up to an hour.
  • Remove from the bowl, shake excess moisture and place in the metal basket.
  • Hold over the fire for about 4 minutes on each side. Remove and let rest for a few minutes and then serve immediately!