Grilled Venison with Fennel Rub

recipe
Try this simple dish for your next dinner party. Serve alongside roasted carrots, onions, red peppers, and potatoes. If you don't have deer venison, substitute elk or beef tenderloin medallions. You can also pan-sear the meat instead of grilling it.

Yield:

4 servings (serving size: 3 ounces)

Recipe from

Cooking Light

Nutritional Information

Calories 141
Caloriesfromfat 19 %
Fat 2.9 g
Satfat 1.1 g
Monofat 0.9 g
Polyfat 0.6 g
Protein 26.3 g
Carbohydrate 0.9 g
Fiber 0.5 g
Cholesterol 96 mg
Iron 4.1 mg
Sodium 362 mg
Calcium 19 mg

Ingredients

2 teaspoons fennel seeds
1 teaspoon black peppercorns
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 (1-pound) venison tenderloin
Cooking spray

Preparation

Prepare grill.

Grind fennel and peppercorns with a mortar and pestle. Add salt and garlic powder. Rub fennel mixture over venison.

Place venison on grill rack coated with cooking spray; grill 12 minutes or until desired degree of doneness, turning occasionally. Let stand 10 minutes. Cut venison diagonally across grain into thin slices.

Note:

Elisa Bosley,

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note