The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary. 196home cooks made it! Nutrition Facts(per serving) Show Full Nutrition LabelHide Full Nutrition Label Nutrition Facts * Percent Daily Values are based on...
My preference is to marinate the tenderloin for several hours in a solution that incorporates an acidic element to break down some of the muscle fibers. That can be a balsamic or red wine vinegar or dry wine. This recipe calls for red wine and mustard as the acid elements. ...
Then it also makes it easier to move the deer’s innards in order to dispose of it. After the innards are removed, you’ll cut out the tenderloins. This can be found on the inside of the backstrap. 8. Work on the Tail viaPorter Custom Calls After you’ve removed the tenderloins,...