Try this Marinated Tenderloin of Venison recipe, or contribute your own.
Suggest a better descriptionI have this great recipe for Venison for Thanksgiving. I made it last year and it was a big hit! Its from Cooking Light Nov/Dec 1995. I serve this as the 2nd course after the soup. (Im using Reggies Wild Rice & Mushroom Soup this year it looks great!) Combine the first 15 ingredients in a large zip-top heavy-duty plastic bag. Seal the bag, and marinate in the refrigerator 24 hours, turing the bag occasionally. Remove the venison from the bag, and discard the marinade. Place the venison on a broiler pan coated with cooking spray, and broil 10 minutes on each side or until done. Cut the venison crosswise into thin slices. Yeild: 8 servings (serving size: 3 oz.) Cal: 154 (25% from fat); Protein 25.8g; Fat 4.2g (sat 1.2g, mono 1.7g, poly .6g); Carb .7g; Fiber .2g; Chol 95mg; Iron 4mg; Sodium 78mg; Calc 12mg. Posted to Digest eat-lf.v096.n224 Date: Wed, 20 Nov 1996 12:55:33 EST From: "Joan Andersen-Ward"
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Serving Size: 1 Serving (1242g) | ||
Recipe Makes: 1 | ||
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Calories: 1370 | ||
Calories from Fat: 345 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.4g | 51 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 161.3mg | 50 % | |
Sodium 704.7mg | 24 % | |
Potassium 663.8mg | 17 % | |
Total Carbohydrate 26.2g | 8 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 17.5g | ||
Protein 198.6g | 284 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1370
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