Marinated Tenderloin of Venison

Yield: 8 servings (serving size: 3 ounces)

Ingredients

• 3/4  cup  dry red wine
• 2  tablespoons  freshly ground pepper
• 2  tablespoons  chopped fresh rosemary
• 2  tablespoons  chopped fresh thyme
• 3  tablespoons  olive oil
• 2  tablespoons  red wine vinegar
• 2  tablespoons  Dijon mustard
• 1/2  teaspoon  juniper berries, ground (about 1 teaspoon ground)
• 1  teaspoon  coriander seeds, ground (about 1 teaspoon ground)
• 1/2  teaspoon  salt
• 1/2  teaspoon  cardamom pods, ground (about 1/2 teaspoon ground)
• 4  garlic cloves, minced
• 1  star anise, ground (about 1/2 teaspoon ground)
• 1  bay leaf
• 2  pounds  venison tenderloin
• Vegetable cooking spray

Preparation

Combine the first 15 ingredients in a large zip-top heavy-duty plastic bag. Seal the bag, and marinate in the refrigerator 24 hours, turning 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.

Nutritional Information

Calories:

154 (25% from fat)

Fat:

4.2g (sat 1.2g,mono 1.7g,poly 0.6g)

Protein:

25.8g

Carbohydrate:

0.7g

Fiber:

0.2g

Cholesterol:

95mg

Iron:

4mg

Sodium:

78mg

Calcium:

12mg