Venison Tenderloins
CATEGORIES
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)
DIRECTIONS
  1. In large resealable plastic bag, combine first 9 ingredients; ad fillets. Seal bag & turn to coat; refrigerate for 8 hours or overnight.
  2. 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.