How to Cook Venison Tenderloin

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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

Venison is lower in calories, fat and cholesterol than beef.

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.


Step 1

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

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Step 2

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

Step 3

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

Step 4

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

Step 5

Turn your oven on to 350 degrees F.

Step 6

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


Step 7

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

Step 8

Let your venison roast sit for 10 minutes before carving.


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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