Ingredients

1 pound venison tenderloin

1 cup red wine

2 tablespoons olive oil

1 tablespoon soy sauce

1 clove garlic, mashed

1 tablespoon fresh rosemary, chopped or 1 teaspoon dried and crumbled

1 tablespoon current jam or jelly (substitute grape)

Instructions 

1. Mix together wine, olive oil, soy sauce, garlic and rosemary; put into zipper-top plastic bag. Add loin and marinate, refrigerated, 1 – 2 hours, turning bag occasionally (longer if meat is from an older animal).
2. Start grill. Remove meat from marinade and pat dry. Bring to room temperature before grilling.
3. Grill meat over direct heat, turning to brown all sides. Allow 6 -8 minutes per inch of thickness. Use an instant-read thermometer (125 degrees F is medium rare) or make a small cut to check doneness. Don’t overcook or meat will be dry and tasteless.
4. Enjoy!