Venison Tenderloin

Recipe View 5 mins In a medium bowl, whisk together the red wine, apple cider vinegar, chopped onion, crushed garlic, bay leaves, thyme, and rosemary. (5 minutes)

Recipe View 2 mins Transfer the marinade to a large resealable bag. Place the venison tenderloin in the bag, ensuring it is fully submerged in the marinade. Seal tightly, removing as much air as possible. (2 minutes)

Recipe View 24 hrs Place the bag in the refrigerator to marinate for at least 12 hours, or up to 36 hours, turning the bag occasionally to ensure even marination. (12-36 hours)

Recipe View 5 mins Preheat your oven to 325°F (165°C). Remove the venison from the marinade, discarding the marinade. Pat the venison dry with paper towels. (5 minutes)

Recipe View 2 mins Place the venison on a roasting rack set inside a roasting pan. (2 minutes)

Recipe View 2 hrs 15 mins Roast in the preheated oven for approximately 2 to 2.5 hours, or until the internal temperature reaches your desired degree of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C) when checked with a meat thermometer. (2 - 2.5 hours)

Recipe View 20 mins Remove the venison from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (20 minutes)

Recipe View 15 mins While the venison is resting, if desired, create a quick pan sauce. Strain the leftover marinade into a saucepan and simmer over medium heat until reduced by about one-third, creating a flavorful sauce to drizzle over the sliced venison.