Venison Tenderloins

Name: Venison Tenderloins
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 112 milliliters canola oil; 2 teaspoons dried parsley flakes; 2 garlic cloves, minced; 2 Tbsps ground mustard; 1 Tbsp coarsely ground pepper; 81 milliliters lemon juice; 120 milliliters red wine vinegar; 174 milliliters soy sauce; 907 grams venison tenderloin steaks each); 69 milliliters Worcestershire sauce

Venison Tenderloins takes about 20 minutes from beginning to end. This recipe serves 8. Watching your figure? This gluten free and dairy free recipe has 229 calories, 28g of protein, and 10g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. It works well as a main course. If you have lemon juice, parsley flakes, garlic cloves, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Venison Meatloaf with Blackberry BBQ Sauce and Buffalo Sweet Potato/Pumpkin Hash, Venison Sliders, and Venison Stew.

Instructions

In a large resealable plastic bag, combine the first nine ingredients; add fillets. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Equipment you will use

Ziploc Bags

Drain and discard marinade. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°)

Ingredients you will need

Marinade