Marinated Tenderloin of Venison

Yield: 8 servings (serving size: 3 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 154
  • Calories from fat: 25%
  • Fat: 4.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 25.8g
  • Carbohydrate: 0.7g
  • Fiber: 0.2g
  • Cholesterol: 95mg
  • Iron: 4mg
  • Sodium: 78mg
  • Calcium: 12mg


  • 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


  1. 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.
  2. 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.
  3. Cut the venison crosswise into thin slices.
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