Marinated Venison Loin Roast

Name: Marinated Venison Loin Roast
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.5 cup Apple Cider Vinegar; 2 whole Dried Bay Leaves; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; 2 whole Garlic; 1 cup Red Wine; 4 lb Venison; 1 whole Yellow Onion

Dinner 🍽️ American High-Protein 💪Sugar-Free Gluten-Free Paleo 🦴Comfort-Food Clean Eating

Marinated Venison Loin Roast showcases lean, tender meat infused with red wine, apple cider vinegar, and woodland herbs for a balanced, robust flavor. The gentle roast keeps the interior succulent while a reduced marinade adds glossy richness and tang. Serve for a special dinner or holiday gathering when you want an elegant yet comforting centerpiece.

Prep20 mins
Cook1 hr 15 mins
Serves6
DifficultyMedium

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

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

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

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.