 | | Directions |
- Trim meat: remove all visible fat and most of the silver skin (translucent membrane). If loin has a long tapered end, curl the thin end back and toothpick it in place so it doesn't overcook.
- Mix together wine, olive oil, soy sauce, garlic and rosemary; put into zipper-top plastic bag. Add loin and marinate, refrigerated, 1 - 2 hours, turning bag occasionally (longer if meat is from an older animal).
- Start grill. Remove meat from marinade and pat dry. Bring to room temperature before grilling.
- While grill heats, pour marinade into a small pan. Over high heat, cook down to about 1/2 cup. Stir in current jam or jelly. Strain, discarding solids.
- Grill meat over direct heat, turning to brown all sides. Allow 6 -8 minutes per inch of thickness. Use an instant-read thermometer (125 degrees F is medium rare) or make a small cut to check doneness. Don't overcook or meat will be dry and tasteless.
- Let rest on warm platter a few minutes to distribute juices within the meat. Serve whole or sliced into 1" rounds with the current sauce.
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Prep Time: 1.5 hours
Cook Time: 15 minutes
Container: grill
Servings: 4
|  | | Ingredients | | - | | 1 pound venison tenderloin |
| - | | 1 cup red wine |
| - | | 2 tablespoons olive oil |
| - | | 1 tablespoon soy sauce |
| - | | 1 clove garlic, mashed |
| - | | 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried and crumbled |
| - | | 1 tablespoon current jam or jelly (substitute grape) |
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