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Roast Venison Tenderloin Recipe
|Venison tenderloin||1 3⁄4 Pound|
|Black pepper||1⁄4 Teaspoon|
|Chopped parsley||3 Tablespoon|
|Soft breadcrumbs||1 Tablespoon|
|Tabasco sauce||3 Drop|
|Sauteed mushrooms||1⁄4 Cup (4 tbs) (For Garnish)|
Calories 451 Calories from Fat 220
% Daily Value*
Total Fat 25 g38.1%
Saturated Fat 2.9 g14.3%
Trans Fat 0 g
Cholesterol 168 mg
Sodium 403.3 mg16.8%
Total Carbohydrates 3 g1.1%
Dietary Fiber 0.69 g2.8%
Sugars 0.4 g
Protein 47 g93.6%
Vitamin A 19.1% Vitamin C 25.1%
Calcium 2.4% Iron 5.5%
*Based on a 2000 Calorie diet
Cut the bacon into narrow strips and use to lard the meat.
Place the meat in a bowl, sprinkle with salt .and pepper and pour over 2 tablespoons of the oil and the brandy.
Leave to marinate for 30 minutes.
Remove the meat from the marinade, pat dry and brown in a flameproof casserole in the remaining oil.
Cover and roast in a moderately hot oven (400° F) for 45 minutes-1 hour.
Remove the meat and place on a serving dish.
Stir 1 cup water into the casserole with the marinade, parsley, bay leaf, breadcrumbs and Tabasco sauce.
Bring to the boil and simmer for 5 minutes.
Remove the bay leaf, pour into a sauceboat and serve with the venison.
Serve garnished with sauteed mushrooms.