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Marinated Venison Tenderloin
Submitted by Joel Howell.

~ 1 whole venison tenderloin (backstrap), sliced into 1/4" thick pieces
~ 1/3 cup rice wine or dry white wine
~ 1/3 cup soy sauce
~ 1/3 cup water
~ 1 tbsp chopped garlic
~ 1 tbsp chopped ginger
~ 1 tbsp corn starch
~ 1 cup all-purpose flour
~ 1 tsp black pepper
~ olive oil

Mix the wine, soy sauce, water, garlic, ginger and corn starch together. Whisk until the corn starch is dissolved.

Place the venison in a large zip-lock bag and pour on the marinade. Seal and refrigerate at least 8 hours. Stir or shake every couple of hours.

Remove the meat. Reserve the marinade.

In a bowl mix the flour and pepper together.

Heat 1/8" oil in a skillet that has a lid.

Roll the venison in the flour and add to the hot oil.

Fry over medium heat until done.

Remove meat and drain the oil from the pan.

Add meat back to the skillet and pour on the marinade.

Bring to boil, reduce heat. Cover and simmer for 30 minutes or until the gravy is of the correct thickness. Stir every 5 minutes.

Serve and enjoy.

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