Venison Tenderloin

Summary

A wonderful deeply marinated creation for the holidays or anytime!

4 lb

venison

1 c

jawbone red wine

1⁄2 c

apple cider vinegar

medium onion chopped

2 clv

garlic, crushed

bay leaves

sprigs fresh thyme

sprigs fresh rosemary

Combine the red wine, cider vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours.
Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a roasting rack in a roasting pan.
Roast in the oven for 2 to 2 1/2 hours or to your desired degree of finish. For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving.

While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison.