*  Exported from  MasterCook  *
 
                         Grilled Venison Tenderloin
 
 Recipe By     : The Barbeque Man™ seen on the Prairie Sportsman Show
 Serving Size  : 6    Preparation Time :0:30
 Categories    : Game
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        venison tenderloin -- cut 1/2 inch filets
      1/4  cup           red wine vinegar
      1/4  cup           rose wine
      1/4  cup           water
    1      large         yellow onion -- chopped
    2      large         garlic cloves -- crushed
      1/2  teaspoon      dry mustard
    2                    bay leaves
      1/4  teaspoon      kosher salt
    6      whole         black peppercorns
 
 Ask your butcher or game processor to remove the fat to reduce the gamy taste.
 Also ask to have the silver skin or white muscle fiber removed.
 
 For the marinade, mix all wet and dry ingredients until blended. Add the
 onions and stir. Place the filets into a shallow non reactive dish. Pour the
 marinade onto the filets, cover and refrigerate for 72 hours, turn the meat
 over once a day.
 
 Remove the filets from the dish and place on paper towels to dry off the
 marinade before you light the grill. Reserve the remaining marinade for a
 basting sauce. Place charcoal in a pyramid shape and light with either lighter
 fluid, electric starter or chimney starter. Wait until coals are gray and
 spread in a single layer for the direct heat method. Spray grid with non-stick
 spray and let grid heat over the hot coals (the hotter the grid, the less
 chance the food will stick). Place filets on the grid. Grill for 6-7 minutes,
 baste with the marinade and turn, grill 5-6 more minutes, baste again with the
 marinade until it is cooked to medium rare. The filets cook very quickly, the
 cooking time should be less than 13 minutes depending on if you like them rare
 or medium rare. 
 
 Venison is very lean to begin with so basting is a must in this instance. It
 will not have the maximum flavor if cooked to the medium well or well done
 stage.
 
 Suggested Wine: Von Stiehl Dry Cherry