Yield: 15 appetizers
1 ea 1-1/2 to 2 pound venison
1/2 c red wine
2 tb olive oil
1 1/2 tb worcestershire sauce
1 ts dried whole thyme
3/4 ts onion powder
1/2 ts cumin seeds
1/4 ts pepper
1/8 ts ground cloves
1/8 ts garlic powder
Remove any white membrane surrounding tenderloin. Tie tenderloin with
string, if necassary, to hold pieces of meat together. Place tenderloin in
a shallow dish.
Combine wine, oil, and Worcestershire sauce; mix well. Add thyme and
remaining ingredients, mixing well. Pour over tenderloin, and cover
tightly. Refrigerate 8 hours, turning meat occasionally.
Remove tenderloin, reserving marinade. Place on a rack in a roasting
pan; insert meat thermometer.
Bake at 425 degrees F for 30 minutes or until thermometer registers 160
degrees F (medium), basting occasionally with marinade. Allow meat to stand
10 minutes. Slice thinly with an electric knife. Serve with party rolls,
mustard, and mayonnaise. Yield: 15 appetizer servings.