Hey guys!  You have to try this new tasty recipe for venison tenderloin.  

Prep time:  20 min                     Cook time:  20 min                   Serves:  6

Ingredients: 

2 (1lb) venison loins

3 tbsp. olive oil, divided

juice of 1 lemon divided

1 ½ cups fresh orange juice, divided

1 tsp. chopped fresh oregano leaves

¼ to ½ dried cumin

4 large cloves garlic, minced

1 cup chicken stock

½ cup pimento-stuffed green olives

½ cup golden raisins

¼ cup caper, well drained

1. Place venison tenderloin in glass pan.  In food processor or blender, blend 1 tablespoon of the oil, 2 tablespoons of the lemon juice, ½ cup of the orange juice, salt to taste, oregano, cumin and garlic; reserve 1/3 up mixture.  Pour remaining mixture over tenderloin, turning to coat.  Cover and refrigerate 2 hours, turning every 30 minutes.
2. Drain tenderloin, discarding marinade.  Heat remaining 2 tablespoons oil in large nonstick skillet; brown tenderloins on all sides.  Pour reserved mixture over tenderloin; add broth.  Cover; cook at medium heat about 8 to 9 minutes per side, turning once.  Set meat aside; keep warm.
3. Pour remaining lemon juice and remaining 1 cup orange juice into skillet; add olives, raisins and capers.  Bring to boiling; reduce by one-third.  Slice tenderloins on a slant in 1/2- inch-thick slices; place on warm serving platter; pour sauce over venison loin.

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