Grilled Venison with Fennel Rub
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 141
- Calories from fat: 19%
- Fat: 2.9g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.6g
- Protein: 26.3g
- Carbohydrate: 0.9g
- Fiber: 0.5g
- Cholesterol: 96mg
- Iron: 4.1mg
- Sodium: 362mg
- Calcium: 19mg
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.
Grilled Venison with Fennel Rub Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Game
- DIETARY CONSIDERATION: Low Fat
- COOKING METHOD: Grill
- OCCASION: Autumn
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
-
Grilled Plum and Prosciutto–Stuffed Pork Chops
Oxmoor House -
Grilled Fresh Sardines
Cooking Light
advertisement
Fire up your grill
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy