Venison Recipe – Marinated Venison (or Beef) Loin on Cheesy Polenta

The butcher surprised me the last time we were gifted a deer – we have a friend that is very generous when he goes hunting. Usually I get round steaks, backstrap, roasts and ground venison. This time I also got venison loins. That was a very happy find. When I realized what I had – the package had been marked as a roast – I created a different venison recipe for dinner. I just know that I am happy to have the meat in the freezer. Obviously a beef loin or even pork could be substituted.

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Venison Tenderloin with Cheesy Polenta

Serves 3 – 4

2 pieces venison or beef tenderloin about 12 oz each
salt and pepper
1 tsp canola oil

For the Marinade:
1/2 cup red wine
1/4 cup tamari
1/4 cup balsamic vinegar
3 TBS Worcestershire Sauce
4 cloves garlic smashed

For the Polenta:
1 1/2 cup water
1 cup corn meal
1/2 cup parmesan cheese, grated
1/2 – 3/4 cup milk
salt and freshly ground pepper

Marinate the tenderloin:
Mix together the red wine, tamari, balsamic, Worcestershire and garlic.
Put the tenderloins in the marinade and let it sit for at least half an hour and up to an hour.
When you are ready to cook dinner make the polenta:
Add the water to a small saucepan and bring it to a boil.
Add the cornmeal and lower the heat.
Simmer until the water is absorbed. Add the cheese and stir to mix in.
Add milk to the consistency you prefer.
Season to taste with salt and freshly ground pepper.
While the polenta is cooking heat a cast iron pan (or other heavy bottomed pan) over high heat until hot.
Lower to medium high and add the canola oil.
Remove the tenderloins from the marinade and pat dry. Season with salt.

Add the tenderloins to the hot pan and cook on each side for 4 minutes (for rare)
Cooking time will of course depend on how thick the tenderloins are.
Remove the meat from the pan and let rest for 10 minutes before slicing and serving.

How Was the Venison Recipe?

The tenderloin was delicious – the marinade added a lovely flavor to the meat. It cut like butter and I had it cooked just the way we like it. The cheesy polenta was a perfect complement. I also roasted some green beans (what else?) to round out the meal. It sure ended up being a delicious meal for a surprise find in the freezer. I do love those kind of nights. If you have venison in your freezer like I do you can also try this Easy Stroganoff Recipe. It also works with ground beef. When the garden comes in I’ll be making the hubby Beets, Onions, Cherries and Venison on Sauteed Kale. It’s a favorite of his.

Venison Recipe – Marinated Venison Loin on Cheesy Polenta

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★★★★★

5 from 2 reviews

A delicious marinade that works for venison or beef

• Author: Patty at brokenteepee.com
• Prep Time: 1 hour
• Cook Time: 10 mins
• Total Time: 1 hour 10 mins
• Yield: 3 - 4 1x
• Category: main dish
• Method: Stove top/Oven
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 pieces venison (or beef) tenderloin about 12 oz each
• salt and pepper
• 1 tsp canola oil

For the Marinade

• 1/2 cup red wine
• 1/4 cup tamari
• 1/4 cup balsamic vinegar
• 3 TBS Worcestershire Sauce
• 4 cloves garlic smashed

For the Polenta:

• 1 1/2 cup water
• 1 cup corn meal
• 1/2 cup parmesan cheese, grated
• 1/2 – 3/4 cup milk
• salt and freshly ground pepper

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Instructions

1. Marinate the tenderloin:
2. Mix together the red wine, tamari, balsamic, Worcestershire and garlic.
3. Put the tenderloins in the marinade and let it sit for at least half an hour and up to an hour.
4. When you are ready to cook dinner make the polenta:
5. Add the water to a small saucepan and bring it to a boil.
6. Add the cornmeal and lower the heat.
7. Simmer until the water is absorbed. Add the cheese and stir to mix in.
8. Add milk to the consistency you prefer.
9. Season to taste with salt and freshly ground pepper.
10. While the polenta is cooking heat a cast iron pan (or other heavy bottomed pan) over high heat until hot.
11. Lower to medium high and add the canola oil.
12. Remove the tenderloins from the marinade and pat dry. Season with salt.
13. Add the tenderloins to the hot pan and cook on each side for 4 minutes (for rare)
14. Cooking time will of course depend on how thick the tenderloins are.
15. Remove the meat from the pan and let rest for 10 minutes before slicing and serving.

Notes

Prep time includes marinating time

Keywords: venison recipe, venison tenderloin, beef, tenderloin recipe