Grilled Venison Tenderloin


  • 1 tablespoon(s) current jam or jelly (substitute grape)
  • 1 pound(s) venison tenderloin
  • 1 clove(s) garlic, mashed
  • 1 cup(s) red wine
  • 1 tablespoon(s) fresh rosemary, chopped or 1 teaspoon dried and crumbled
  • 1 tablespoon(s) soy sauce
  • 2 tablespoon(s) olive oil

Trim meat: remove all visible fat and most of the silver skin (translucent membrane). If loin has a long tapered end, curl the thin end back and toothpick it in place so it doesn't overcook. Mix together wine, olive oil, soy sauce, garlic and rosemary; put into zipper-top plastic bag. Add loin a...

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