Ingredients
- 4 lbs venison tenderloin
- 2 minced garlic cloves
- 2 bay leaves
- 1 cup red wine
- 1 chopped onion
- 2 fresh thyme sprigs
- 1/2 cup red wine vinegar
- 2 fresh rosemary sprigs
Preparation
Step 1
Add the marinade ingredients to a bowl and mix well.
Transfer this mixture to a Ziploc bag and put the venison in there.
Close tightly, pressing out as much air as possible.
Put the meat in the refrigerator to marinate for 12 to 36 hours, turning occasionally.
Preheat the oven to 325 degrees F.
Remove the venison from the marinade and put it on a roasting rack in a roasting pan.
Roast for 2 to 2½ hours or to your desired degree of doneness.
For medium rare, the internal temperature of the roast should be at least 150 degrees F.
Let the roast stand for 15 to 20 minutes before carving.
While the meat is cooking, heat the marinade in a saucepan over a medium heat, simmering until the liquid is reduced by ⅓.
Serve this sauce with the venison