How to cook venison tenderloin

Written by alicia bodine Google
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How to cook venison tenderloin
Venison is lower in calories, fat and cholesterol than beef. (Venison roast with roasted potatos - close -up image by Elzbieta Sekowska from

The term "Venison" refers to any type of meat that comes from a deer. This includes deer that are hunted in the wild and deer that are raised on a farm. Venison tastes a lot like beef, but is a substitute for those who are more health conscience. It is much leaner and lower in calories, fat and cholesterol.

Skill level:

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Things you need

  • 1 (3- to 2.27kg.) venison tenderloin
  • 1 cup red wine
  • 1/2 cup apple cider vinegar
  • 1 onion
  • 3 cloves garlic
  • Marinating pan
  • Cheese grater
  • Roasting pan
  • Meat thermometer

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  1. 1

    Grate the onion and garlic cloves with a cheese grater and place them in a marinating pan.

  2. 2

    Add the wine and vinegar to the marinating pan and combine all the ingredients.

  3. 3

    Place the venison tenderloin in the marinating pan and scoop the marinade all over the venison.

  4. 4

    Set the covered marinating pan in the refrigerator for six hours. Flip the venison tenderloin over and marinate another six hours.

  5. 5

    Turn your oven on to 177 degrees C.

  6. 6

    Transfer the venison from the marinating pan to the roasting pan. Pour marinade all over the venison.

  7. 7

    Cook for two hours or until the meat thermometer reads between 68.3 and 73.9 degrees C.

  8. 8

    Let your venison roast sit for 10 minutes before carving.

Tips and warnings

  • Carve the venison tenderloin and spoon some of the cooked marinade over the top.
  • Serve roasted veggies, a potato and wine with the meal.

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