Marinated Venison Tenderloin Wrapped in Prosciutto

Name: Marinated Venison Tenderloin Wrapped in Prosciutto
Prep time: 30 min
Cook time: 24 h 30 min
Total time: 25 h
Yield: 6 serving(s)
Ingredients: 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

(2)

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!

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READY IN: 25hrs

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

venison tenderloins, trimmed
6

ounces prosciutto
Marinade
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

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.

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