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 Cooking Light

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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

  1. Prepare grill.
  2. Grind fennel and peppercorns with a mortar and pestle. Add salt and garlic powder. Rub fennel mixture over venison.
  3. 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.
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