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
- 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.