Marinated Venison Tenderloin
Venison tenderloin is bathed in a boldly seasoned marinade and practically melts in your mouth with each tender bite. The perfect celebration of the hunt.
- 2 Venison Tenderloins
- 2 tablespoons Butter
- 1/2 cup Olive Oil
- 2 tablespoons Soy Sauce
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons Red Wine Vinegar
- 2 clove Garlic (smashed)
- 1 tablespoon Ground Black Pepper
- 1 teaspoon Smoked Paprika
Mix all of the marinade ingredients together in a dish until well blended.
Place venison tenderloin in a gallon zip-loc bag and pour marinade over the tenderloins.
Place sealed bags in the refrigerator and let marinate for 4 hours (minimum of 2 hours, max of 8), turning the bag every hour to ensure even coverage.
Remove tenderloins from marinade and heat skillet over medium heat and add butter.
Once butter is foaming, place venison in the skillet and cook until it reaches your desired level of doneness, flipping and rotating every couple minutes to ensure even cooking.
Optional: If you love the flavor of whiskey, add 1 tablespoon Bourbon Whiskey to the marinade!
This recipe can be used with venison backstraps or any of your favorite wild game meats!
IF YOU LIKED THIS RECIPE check out my Venison Meatloaf recipe, Venison Chili, and Venison Burgers too!
Calories: 386kcal | Carbohydrates: 3g | Protein: 16g | Fat: 34g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 667mg | Potassium: 321mg | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 1.6mg | Calcium: 22mg | Iron: 3.2mg