Roast loin of venison with sun-dried cherry s

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

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