Roast loin of venison with sun-dried cherry sauce and parsn
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Boneless Venison Loin Marinade-- |
| ¾ | cup | Olive Or Walnut Oil |
| ⅓ | cup | Dry White Wine |
| 2 | tablespoons | Fresh Garlic; minced |
| 1 | tablespoon | Fresh Rosemary; minced |
| 1 | tablespoon | Thyme; minced |
| 2 | teaspoons | Juniper Berries; crushed |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Freshly Ground Black Pepper |
| Sun-Dried Cherry Sauce (Recipe Follows) Garnish-- | ||
| Deep Fried Parsnip Chips And Fresh Thyme; <<OR>> | ||
| Rosemary Sprigs | ||
Directions
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 Recipe By : COOKING RIGHT SHOW #CR9613 Posted to MC-Recipe Digest V1 #228 Date: Sat, 28 Sep 1996 04:49:40 -0400 From: billspa@... (Bill Spalding)