Marinated Tenderloin of Venison

Ingredients

• 1  bay leaf 
• 0.5 teaspoon cardamom pods 
• 1 teaspoon coriander seeds 
• 2 tablespoons dijon mustard 
• 0.8 cup cooking wine dry red
• 2 tablespoons rosemary fresh chopped
• 2 tablespoons thyme leaves fresh chopped
• 4  garlic cloves minced
• 0.5 teaspoon juniper berries ( 1 teaspoon ground)
• 3 tablespoons olive oil 
• 2 tablespoons pepper freshly ground
• 2 tablespoons red wine vinegar 
• 0.5 teaspoon salt 
• 1  star anise 
• 2 pounds venison tenderloin 

Equipment

• ziploc bags
• broiler pan

Directions

1. Combine the first 15 ingredients in a large zip-top heavy-duty plastic bag. Seal the bag, and marinate in the refrigerator 24 hours, turning the bag occasionally.
2. Remove the venison from the bag, and discard the marinade.
3. Place the venison on a broiler pan coated with cooking spray, and broil 10 minutes on each side or until done.
4. Cut the venison crosswise into thin slices.