Garlic Rosemary Venison Tenderloin

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My husband is a hunter. He has put food on our table again this year! Last week I fixed a YUMMY venison tenderloin. For the Paleo diet, the “hunted”, natural meat is the best, right? You can’t get any better than this, your own personal hunter bringing it right to your table. If you have access to fresh venison, here is a delicous recipe just in time for Christmas dinner.

Garlic Rosemary Venison Tenderloin

1 lb Venison Tenderloin
4 TBSP chopped garlic
Olive Oil
Sea Salt
Fresh Cracked Pepper
Fresh Sprigs of Rosemary
Horseradish for garnish

Place the Venison Tenderloin in Tin Foil and place in a shallow baking pan. Split the top of the roash and stuff 2 TBSP garlic in it. Drizzle Olive Oil on roast (about 2 TBSP). Sprinkle with sea salt and fresh cracked pepper. Place the Sprigs of Rosemary on Top. Take the remaining garlic and rub on the sides. Pull up foil along sides and top, DO NOT SEAL THE FOIL. Place on center rack of oven and bake at 350 degrees for approximately 20-25 minutes for rare, and 30-35 minutes for medium. When done, let rest for 5 minutes and slice. To serve place a generous dollop of horseradish on the plate, and serve sliced tenderloin on top. Place a fresh sprig of rosemary beside it.

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