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Venison Tenderloins


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Serves | Prep Time | Cook Time

Ingredients

3/4 C soy sauce
1/2 C red wine vinegar
1/2 C vegetable oil
1/3 C lemon juice
1/4 C worcestershire sauce
2 TB ground mustard
1 TB ground pepper
1 1/2 ts dried parsley flakes
2 minced garlic cloves
8 venison tenderloin fillets (4oz each)


In large resealable plastic bag, combine first 9 ingredients; ad fillets. Seal bag & turn to coat; refrigerate for 8 hours or overnight.


Drain & discard marinade. Grill fillets, uncovered, over medium - hot head for 4 mointes on each side or until a meat thermometer reads 160 for medium & 170 for well done.


Pairs Well With


Notes

A dash of local for every season
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