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