Marinated Tenderloin of Venison
| Yield: | 1 Servings |
| Categories: |
| 3/4 | c | Dry red wine |
| 2 | tb | Freshly ground pepper |
| 2 | tb | Chopped fresh rosemary |
| 2 | tb | Chopped fresh thyme |
| 3 | tb | Olive oil |
| 2 | tb | Red wine vinegar |
| 2 | tb | Dijon mustard |
| 1/2 | ts | Juniper berries, ground (about 1 t ground) |
| 1 | ts | Coriander seeds, ground (about 1 t ground) |
| 1/2 | ts | Salt |
| 1/2 | ts | Cardamom pods, ground (about .5 t ground) |
| 4 | Cloves garlic, minced | |
| 1 | Star anis, ground (about .5 t ground) | |
| 1 | Bay leaf | |
| 2 | lb | Venison tenderloin |
| Vegetable cooking spray |
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