Marinated Venison Tenderloin Wrapped in Prosciutto |
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Prep Time: 30 Minutes Cook Time: 24 Minutes |
Ready In: 54 Minutes Servings: 6 |
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Adapted from a pork tenderloin recipe from Teal Lake Lodge in Hayward, WI that was adapted from a venison recipe used by Thomas Jefferson at Monticello. I really tried to go all out, as I don't get to have venison tenderloin all that often! But I think it worked, as DH and I served this to friends who don't really like venison, and even they loved it! It really tasted great! Ingredients:
2 venison tenderloins, trimmed |
6 ounces prosciutto |
1 teaspoon nutmeg |
1/2 cup madeira wine |
1 cup olive oil |
1/2 cup fresh lemon juice |
1/2 cup sugar |
2 tablespoons pepper |
1 tablespoon minced garlic |
2 bay leaves |
Directions:
1. Combine marinade ingredients. Marinate tenderloins for 24 hours.
2. Preheat oven to 400°F.
3. Remove tenderloins from marinade and pat dry.
4. Wrap tenderloins in prosciutto and place in roasting pan.
5. Roast for approximately 30 minutes or until internal temperature is 150°F (for medium rare).
6. Allow tenderloins to rest for 10 minutes before slicing on diagonal to serve.
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