Wild In The Kitchen: Roasted Venison Loins

Roasted Venison Tenderloin

This recipe was sent in by a reader. I haven’t tried it yet, but I plan to soon. It sounds wonderful. Contributions to Wild in the Kitchen are always welcomed!

2 lbs. venison tenderloin

3/4 cup fresh orange juice

1/2 cup brown sugar

1 tbsp. Worcestershire sauce

4 whole cloves

2 cinnamon sticks

2 bay leaves

1 bunch fresh thyme

kosher salt

black pepper

2 tablespoons olive oil

In a medium saucepan, combine orange juice, brown sugar, Worcestershire sauce, cloves, cinnamon, bay leaves and thyme. Heat until sugar is dissolved. Allow to cool. Place this marinade in a Zip-Loc bag, and add venison and place in refrigerator overnight. Preheat oven to 400 degrees. Remove venison from the marinade, and season with salt and black pepper. Sear the venison in olive oil for two to three minutes. Place the skillet in the oven, and bake for 17-20 minutes, or until desired doneness.

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