| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Dry red wine |
| 2 |
T |
Freshly ground pepper |
| 2 |
T |
Chopped fresh rosemary |
| 2 |
T |
Chopped fresh thyme |
| 3 |
T |
Olive oil |
| 2 |
T |
Red wine vinegar |
| 2 |
T |
Dijon mustard |
| 1/2 |
t |
Juniper berries, ground |
|
|
about 1 t ground |
| 1 |
t |
Coriander seeds, ground |
|
|
about 1 t ground |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Cardamom pods, ground about |
|
|
.5 t ground |
| 4 |
|
Cloves garlic, minced |
| 1 |
|
Star anis, ground about .5 |
|
|
t ground |
| 1 |
|
Bay leaf |
| 2 |
lb |
Venison tenderloin |
|
|
Vegetable cooking spray |
| 1995 |
|
serve this as the 2nd course after the soup., I'm using |
INSTRUCTIONS
I have this great recipe for Venison for Thanksgiving. I made it last
year and it was a big hit! It's from Cooking Light Nov/Dec Reggie's
Wild Rice & Mushroom Soup this year it looks great!) Combine the first
15 ingredients in a large zip-top heavy-duty plastic bag. Seal the
bag, and marinate in the refrigerator 24 hours, turing the bag
occasionally. 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. Cut the
venison crosswise into thin slices. Yeild: 8 servings (serving size:
3 oz.) Cal: 154 (25% from fat); Protein 25.8g; Fat 4.2g (sat 1.2g,
mono 1.7g, poly .6g); Carb .7g; Fiber .2g; Chol 95mg; Iron 4mg; Sodium
78mg; Calc 12mg. Posted to Digest eat-lf.v096.n224 Date: Wed, 20 Nov
1996 12:55:33 EST From: "Joan Andersen-Ward"
<JANDERSEN@gatekeeper.nelinet.net>
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