How to Cook Venison Tenderloin

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Venison is lower in calories, fat and cholesterol than beef.
Venison is lower in calories, fat and cholesterol than beef. (Image: Venison roast with roasted potatos - close -up image by Elzbieta Sekowska from Fotolia.com)

The term "Venison" refers to any type of meat that comes from a deer. This includes deer that are hunted in the wild and deer that are raised on a farm. Venison tastes a lot like beef, but is a substitute for those who are more health conscience. It is much leaner and lower in calories, fat and cholesterol.

Things You'll Need

  • 1 (3- to 5-lb.) venison tenderloin
  • 1 cup red wine
  • 1/2 cup apple cider vinegar
  • 1 onion
  • 3 cloves garlic
  • Marinating pan
  • Cheese grater
  • Roasting pan
  • Meat thermometer

Grate the onion and garlic cloves with a cheese grater and place them in a marinating pan.

Add the wine and vinegar to the marinating pan and combine all the ingredients.

Place the venison tenderloin in the marinating pan and scoop the marinade all over the venison.

Set the covered marinating pan in the refrigerator for six hours. Flip the venison tenderloin over and marinate another six hours.

Turn your oven on to 350 degrees F.

Transfer the venison from the marinating pan to the roasting pan. Pour marinade all over the venison.

Cook for two hours or until the meat thermometer reads between 155 and 165 degrees F.

Let your venison roast sit for 10 minutes before carving.

Tips & Warnings

  • Carve the venison tenderloin and spoon some of the cooked marinade over the top.
  • Serve roasted veggies, a potato and wine with the meal.
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