Recipe: Grilled Venison

GRILLED VENISON

4 (1 1/2 lb.) venison tenderloins
2 c. olive oil
2 c. honey
2 c. cola-flavored beverage
1/2 c. white vinegar
2 (20 oz.) cans crushed pineapple, undrained
1/2 c. prepared mustard
1/2 c. Worcestershire sauce
1/4 tsp. salt
Parsley sprigs for garnish

Remove any white membrane surrounding tenderloins; place tenderloins in a shallow dish. Combine olive oil and next 7 ingredients; pour over tenderloins. Cover and refrigerate 8 hours, turning meat occasionally. Grill over medium coals (300 to 400 degrees) 30 minutes or until internal temperature reaches 140 degrees, turning and basting twice with marinade. Slice and serve on a platter. Garnish, if desired. Yield: 10 to 12 servings.

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