Venison Tenderloin

• 1 (1 1/2 to 2 lb.) venison tenderloin
• 1/2 c. red wine
• 2 Tbsp. olive oil
• 1 1/2 Tbsp. Worcestershire sauce
• 1 tsp. dried whole thyme
• 3/4 tsp. onion powder
• 1/2 tsp. cumin seed
• 1/4 tsp. pepper
• 1/8 tsp. ground cloves
• 1/8 tsp. garlic powder

1. Remove any white membrane from venison.
2. Place tenderloin in a shallow dish.
3. Combine wine, oil and Worcestershire sauce; mix. Add remaining ingredients.
4. Pour over tenderloin; cover tightly. Chill 8 hours, turning meat occasionally.
5. Remove venison, reserving marinade.
6. Place on wire rack in a roasting pan; insert meat thermometer.
7. Bake at 425u0b0 for 30 minutes or until 160u0b0 (medium), basting occasionally with marinade.
8. Let stand 10 minutes.
9. Slice and serve with party rolls, mustard and mayonnaise. Yield:
10. 15 appetizer servings.

tenderloin, red wine, olive oil, worcestershire sauce, thyme, onion powder, cumin, pepper, ground cloves, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=300141 (may not work)