Roast venison loin w sun-dried cherry sauce & parsnip chips
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Boneless venison loin |
| Sun-Dried Cherry And Cabernet Sauce; see * Note | ||
| === MARINADE === | ||
| ¾ | cup | Olive or walnut oil |
| ⅓ | cup | Dry white wine |
| 2 | tablespoons | Minced fresh garlic |
| 1 | tablespoon | Minced fresh rosemary |
| (or 2 teaspoons dried rosemary) | ||
| 1 | tablespoon | Minced fresh thyme |
| (or 2 teaspoons dried thyme) | ||
| 2 | teaspoons | Crushed juniper berries |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Freshly-ground black pepper |
| === GARNISH === | ||
| Deep fried parsnip chips | ||
| Fresh thyme or rosemary sprigs | ||
Directions
* Note: See the "Sun-Dried Cherry And Cabernet Sauce" recipe which is included in this collection.
Remove fat and silver skin from loin. Whisk marinade ingredients together and marinate loin a maximum of 6 hours refrigerated. Turn occasionally.
Prepare the Sun-Dried Cherry And Cabernet Sauce and keep warm. Quickly sear loin in a large pan until nicely browned all over (4 to 5 minutes). Place on a rack in a roasting pan and roast rare to medium-rare (120 to 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. This recipe yields 8 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9613 broadcast 09-18-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-25-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.