Venison Tenderloins Recipe

  • 3/4 cup soy sauce
  • 1/2 cup red wine vinegar
  • 1/2 cup vegetable oil
  • 1/3 cup lemon juice
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons ground mustard
  • 1 tablespoon pepper
  • 1 1/2 teaspoons parsley
  • 2 cloves garlic, minced
  • 8 venison fillets, 4 ounce each
In resealable bag, combine all ingredients. Add fillets, turn to coat. Refrigerate 8 hours or overnight. Drain. Grill uncovered medium heat. 4 minutes each side.
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