Recipe by Dwynnie
Adapted from a pork tenderloin recipe from Teal Lake Lodge in Hayward, WI that was adapted from a venison recipe used by Thomas Jefferson at Monticello. I really tried to go all out, as I don't get to have venison tenderloin all that often! But I think it worked, as DH and I served this to friends who don't really like venison, and even they loved it! It really tasted great!
Top Review by lkamrath
I made this and let it marinate for 2 days (because I didn't get the chance to make it after the first night). The lemon juice, madeira wine and sugar went right through it, and the pepper gave it surprising spice which complimented the sweetness perfectly. There was no gamey-ness at all, and the prosciutto gave it an elegant presentation. Overall, it was amazing! I savored every bite, and I can't wait to make it again. I served it with baked root vegetables (carrots, shallots, potatoes, parsnips, fresh rosemary, olive oil) which made for a delicious, and fancy meal!
- 2 venison tenderloins, trimmed
- 6 ounces prosciutto
- 1 teaspoon nutmeg
- 1⁄2 cup madeira wine
- 1 cup olive oil
- 1⁄2 cup fresh lemon juice
- 1⁄2 cup sugar
- 2 tablespoons pepper
- 1 tablespoon minced garlic
- 2 bay leaves
Directions See How It's Made
- Combine marinade ingredients. Marinate tenderloins for 24 hours.
- Preheat oven to 400°F.
- Remove tenderloins from marinade and pat dry.
- Wrap tenderloins in prosciutto and place in roasting pan.
- Roast for approximately 30 minutes or until internal temperature is 150°F (for medium rare).
- Allow tenderloins to rest for 10 minutes before slicing on diagonal to serve.