15
appetizers
1
ea 1-1/2 to 2 pound venison tenderloin
1/2
c red wine
2
tb olive oil
1
1/2 tb worcestershire sauce
1
ts dried whole thyme
3/4
ts onion powder
1/2
ts cumin seeds
1/4
ts pepper
1/8
ts ground cloves
1/8
ts garlic powder
Remove
any white membrane surrounding tenderloin. Tie tenderloin with
string,
if necassary, to hold pieces of meat together. Place tenderloin in
a
shallow dish.
Combine
wine, oil, and Worcestershire sauce; mix well. Add thyme and
remaining
ingredients, mixing well. Pour over tenderloin, and cover
tightly.
Refrigerate 8 hours, turning meat occasionally.
Remove
tenderloin, reserving marinade. Place on a rack in a roasting
pan;
insert meat thermometer.
Bake
at 425 degrees F for 30 minutes or until thermometer registers 160
degrees
F (medium), basting occasionally with marinade. Allow meat to stand
10
minutes. Slice thinly with an electric knife. Serve with party rolls,
mustard, and
mayonnaise.