| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Dry red wine |
| 2 |
tb |
Freshly ground pepper |
| 2 |
tb |
Chopped fresh rosemary |
| 2 |
tb |
Chopped fresh thyme |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Red wine vinegar |
| 2 |
tb |
Dijon mustard |
| 1/2 |
ts |
Juniper berries, ground (about 1 t ground) |
| 1 |
ts |
Coriander seeds, ground (about 1 t ground) |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
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 |
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 1995. I serve this
as the 2nd course after the soup. (I'm using 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>
A Message from our Provider:
“Can’t change? Jesus frees us”