MARINATED VENISON TENDERLOIN WRAPPED IN PROSCIUTTO
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!
Provided by Dwynnie
Categories Deer
Time P1DT1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine marinade ingredients. Marinate tenderloins for 24 hours.
- Preheat oven to 400°F.
- Remove tenderloins from marinade and pat dry.
- Wrap tenderloins in prosciutto and place in roasting pan.
- Roast for approximately 30 minutes or until internal temperature is 150°F (for medium rare).
- Allow tenderloins to rest for 10 minutes before slicing on diagonal to serve.
Nutrition Facts : Calories 414, Fat 36.2, SaturatedFat 5.1, Sodium 3.1, Carbohydrate 21, Fiber 0.8, Sugar 17.4, Protein 0.4
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