Yield: 8 Servings
|1 pint||Basic Liquid Game Marinade (see recipe)|
|4||To 5-pound boneless loin of venison, well trimmed|
|3 larges||Garlic cloves|
|⅓ cup||Chopped green onions|
|⅓ cup||Dry white wine|
|1 teaspoon||Chopped fresh sage|
|1 teaspoon||Fresh thyme (or 1/2 teaspoon dried)|
|1 cup||Dijon mustard|
|¼ cup||Olive oil|
|1 teaspoon||Kosher or sea salt|
Pour marinade over venison in a glass or stainless-steel pan. Cover and refrigerate 1 to 2 hours, turning occasionally.
Remove venison from marinade and pat dry. Discard marinade. Quickly sear the meat in a hot saute pan of on a grill for 3 to 4 minutes. If necessary, cut loin in half and sear in 2 batches.
Place remaining ingredients in a food processor or blender, and quickly process until smooth. Mixture should be very thick. Cover and refrigerate.
Place venison in a roasting pan and coat well with the mustard mixture. Roast in a preheated 375 degree F. oven for 12 to 15 minutes, or until meat is medium rare (130 degrees F. internal temperature).
Let meat rest at least 5 minutes before carving.
PER SERVING: 270 calories, 40 g protein, 2 g carbohydrate, 10 g fat (3 g saturated), 84 mg cholesterol, 644 mg sodium, 0 g fiber.
From John Ash, Fetzer Vineyards.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.
Posted by Stephen Ceideburg