Marinated Venison Loin Roast

1. 1

   In a medium bowl, combine the red wine, cider vinegar, onion, garlic, bay leaves, thyme, and rosemary, and mix well. Pour into a large resealable bag and add the venison tenderloin. Seal tightly, pressing out as much air as possible. Refrigerate to marinate, turning two or three times, for at least 12 hours.

2. 2

   Preheat the oven to 325 degrees F (165 degrees C). Remove the meat from the marinade and place it on a roasting rack set in a roasting pan.

3. 3

   Roast in the oven for 2 to 2 1/2 hours, or until it reaches your preferred doneness. For medium rare, the internal temperature should be at least 150 degrees F (65 degrees C) when checked with a meat thermometer. Let the roast rest for 15 to 20 minutes before carving.

4. 4

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

• Calories 681.35 kcal High
• Protein 29.94 g Good Source
• Carbs 106.76 g Moderate
• Total Fat 13.32 g Moderate
• Saturated Fat 5.67 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 36.78 mg Moderate
• Sodium 1144.75 mg High
• Fiber 4.79 g Moderate
• Sugar 12.56 g High
• Added Sugar 0.0 g Low Source
• Calcium 657.09 mg Good Source
• Iron 5.96 mg Good Source
• Potassium 411.77 mg Low Source
• Vitamin A 9.46 mcg_rae Low Source
• Vitamin C 19.12 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷