Marinated loin of venison roasted w/mustard

Yield: 1 Servings

Measure Ingredient
1 Loin Of Venison (5 Lbs.), well trimmed
2 tablespoons Fruity Olive Oil
3 mediums Carrots
1 large Yellow Onion
2 Whole Shallots
3 larges Cloves Garlic
5 cups Hearty Red Wine
½ cup Red Wine Vinegar
4 Whole Bay Leaves
6 Parsley Stalks
16 Whole Juniper Berries
2 teaspoons Sea Salt
12 Whole Black Peppercorns
3 larges Cloves Garlic
⅓ cup Green Onion, chopped
⅓ cup Dry White Wine
1 teaspoon Each Fresh Sage And Thyme, (1/2 teaspoon dried)
1 cup Dijon Mustard
¼ cup Olive Oil
1 teaspoon Sea Salt
Zinfandel Reduction Sauce
Roasted Wild Mushrooms

MARINADE

MUSTARD COATING

GARNISH

Roughly chop the marinade vegetables and saute in oil until lightly browned. Add the wine vinegar and remaining seasoning and bring to a boil.

Reduce heat and simmer for 10 minutes and then cool before using. For the mustard coating, place all ingredients in a food processor or blender and quickly process until smooth. Mixture should be very thick. Cover and refrigerate. In a non-aluminum pan, pour the cooled marinade over the loin and marinate covered in the refrigerator for up to 24 hours. Turn occasionally. Remove from the marinade, pat dry and quickly sear the meat in a hot saute pan or on a grill. If you don't have enough room, cut the loin in half and sear in two pieces. Place loin(s) in a roasting pan and coat well with the mustard coating. Roast in a preheated 375 degree oven for 15 - 20 minutes or until meat is medium rare. Allow the meat to rest at least 5 minutes before slicing. Serve on warm plates with a reduction sauce made from rich game stock and Zinfandel and roasted wild mushrooms.

Yield: 8 -10 servings

NOTES : Air date 01/25/97

Recipe by: JOHN ASH SHOW #JA9762 Posted to MC-Recipe Digest V1 #389 by Bill Spalding <billspa@...> on Jan 26, 1997.

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