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Venison Tenderloin Appetizers | |
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Ingredients
1-1/2 to 2 pound venison tenderloin
1/2 c red wine
2 TB olive oil
1 1/2 TB Worcestershire sauce
1 Ts dried whole thyme
3/4 Ts onion powder
1/2 Ts cumin seeds
1/4 Ts pepper
1/8 Ts ground cloves
1/8 Ts garlic powder
Directions
Remove any white membrane surrounding tenderloin. Tie tenderloin with string, if necessary, to hold pieces of meat together. Place tenderloin in a shallow dish. Combine wine, oil, and Worcestershire sauce; mix well. Add thyme and remaining ingredients, mixing well. Pour over tenderloin, and cover tightly. Refrigerate 8 hours, turning meat occasionally. Remove tenderloin, reserving marinade. Place on a rack in a roasting pan; insert meat thermometer. Bake at 425 degrees F for 30 minutes or until thermometer registers 160 degrees F (medium), basting occasionally with marinade. Allow meat to stand 10 minutes. Slice thinly with an electric knife. Serve with party rolls, mustard, and mayonnaise. Yield: 15 appetizer servings.
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