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Venison Tenderlion

1 envelope McCormick meat marinade
1/2 cup oil
1/4 cup red wine vinegar
3-4 Tbsp brown sugar
1/2 cup red dry wine
2 Tbsp. dry onions
3-4 cloves minced garlic
2 Tbsp Worcestershire sauce
Venison tenderloin

Mix all marinade ingredients well. Put the venison into a zip-lock
bag then pour the marinade over the meat. Marinate the meat for
a couple of days in the refrigerator turning occasionally. Remove
the meat and discard the marinade, then cook on the grill to medium
well. If cooked well done it will be dry. This marinade is also
good on beef.


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7 of 14 people found the following review helpful:
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The zenith of grilled meat, January 30, 2006 - 09:00 PM
Reviewer: Anonymous from Richmond, IN USA
This venison recipe is an ineffable epicurean delight. It is without a doubt the finest grilled meat I've ever eaten! I've had multi-hundred dollar meals in 5 star Chicago restuarants that this dish easily equaled, if not surpassed. If you've handled your venison properly you can't fail.

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