Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Date: 09/26/96 |
4 lb Boneless Venison Loin
: Marinade--
¾ c Olive Or Walnut Oil
⅓ c Dry White Wine
2 TB Fresh Garlic -- minced
1 TB Fresh Rosemary -- minced
1 TB Thyme -- minced
2 ts Juniper Berries -- crushed 1 ts Salt
2 ts Freshly Ground Black Pepper : Sun-Dried Cherry Sauce : (Recipe Follows)
: Garnish--
: Deep Fried Parsnip Chips And : Fresh Thyme -- <<OR>> : Rosemary Sprigs
Remove fat and silver skin from loin. Whisk marinade ingredients together and marinate loin a maximum of 6 hours refrigerated. Turn occasionally.
Prepare sauce and keep warm. Quickly sear loin in a large pan until nicely browned all over (4 - 5 minutes). Place on a rack in a roasting pan and roast rare to medium rare (120 - 125 degrees internal temperature). Allow loin to rest for 5 minutes before slicing.
At serving time: Spoon sauce onto warm plates. Slice venison into medallions and arrange on top of sauce. Garnish with parsnip chips and herb sprigs.
Yield: 8 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved ~ - - - - - - - - - - - - - - - - -20 Recipe By : COOKING RIGHT SHOW #CR9613