Venison Tenderloin

• 2 whole Venison Tenderloins, Stripped Of Excess Tissue
• 1 cup (2 Parts) Balsamic Vinegar
• 1 cup (2 Parts) Olive Oil
• 1/2 cups (1 Part) Orange Juice
• 1 Tablespoon Rosemary, Chopped
• Salt And Pepper, to taste

1. 1.
2. Rinse the tenderloins and pat them dry.
3. Place them in a non-reactive bowl and cover with all of the ingredients.
4. Cover with plastic, pressing the plastic against the meat so there is little air.
5. 2.
6. Place in the refrigerator for at least 30 minutes, up to an hour.
7. 3.
8. Remove from the bowl, shake excess moisture and place in the metal basket.
9. 4.
10. Hold over an open fire for about 4 minutes on each side.
11. Remove and let rest for a few minutes and then serve immediately!

tenderloins, vinegar, olive oil, orange juice, rosemary, salt

Taken from tastykitchen.com/recipes/main-courses/venison-tenderloin/ (may not work)