Title: Venison Tenderloin Appetizers
Categories: Appetizer Game Southern
Yield: 15 Appetizers

1		1-1/2 to 2 pound venison tenderloin
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.

From Coyet Lowery of South Carolina in November, 1988 "Southern Living" Typos by Jeff Pruett

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