Asparagus Wrapped Lemon & Garlic Venison

A new Twist (err.. Roll) on Meat and Veggies. Try these delicious Asparagus wrapped Lemon and Garlic Venison Tenderloin. They can be made ahead of time and cooked when needed. I love marinating Venison as long as possible to help the flavors soak up into the meat. This is a fresh and light weekday dinner that I generally make on nights I want something light but don’t feel like having protein on a cold salad again!

Ingredients:

• 2 Pound Venison Tenderloin
• 1/2 Lemon, juice only
• 2 tsp. Salt
• 1 tsp. Black Pepper
• 2 fresh Garlic Cloves, minced or 2 tsp. Garlic Powder
• 2 Tbsp. Coconut oil or Butter (melted)
• 1/3 C. Water
• 3 – 4 Asparagus Spears per roll
• Olive oil for drizzle

Process:

1. Pour Lemon Juice, Spices, Coconut Oil and Water in a bowl and mix well
2. In a Large Ziplock bag, place Venison Tenderloin
3. Use a Meat Pounder to flatten the tenderloin into a thin 1/2″ thick piece.
4. Pour the marinade into the bag and shake/ coat the meat well
5. Place the Venison in the refrigerator for 4 hours
6. After 4 hours, place the meat on a cutting board and slice it into 3″ wide pieces
7. Preheat oven to 400 degrees
8. Cut the ends off of your asparagus and drizzle some olive oil on them
9. Roll 3- 4 Asparagus spears gently in the venison pieces and hold them together with a toothpick
10. Place Asparagus wraps in a lightly oiled pan and place them in the oven
11. Bake Venison for 18 minutes at 400 Degrees (remember not to overcook venison)
12. Serve with your favorite side dishes

* Venison recipes can be replaced with any type of red meat. Just use the same cuts that are in the recipes. i.e. roasts, tenderloin, steaks. Cook times will vary with the meat you choose so watch your oven carefully. Venison has a short cook time.*