Marinated loin of venison roasted in mustard

8 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
1 pint Basic Liquid Game Marinade (see recipe)
4 To 5-pound boneless loin of venison, well trimmed
3 larges Garlic cloves
⅓ cup Chopped green onions
⅓ cup Dry white wine
1 teaspoon Chopped fresh sage
1 teaspoon Fresh thyme (or 1/2 teaspoon dried)
1 cup Dijon mustard
¼ cup Olive oil
1 teaspoon Kosher or sea salt

Directions

Pour marinade over venison in a glass or stainless-steel pan. Cover and refrigerate 1 to 2 hours, turning occasionally.

Remove venison from marinade and pat dry. Discard marinade. Quickly sear the meat in a hot saute pan of on a grill for 3 to 4 minutes. If necessary, cut loin in half and sear in 2 batches.

Place remaining ingredients in a food processor or blender, and quickly process until smooth. Mixture should be very thick. Cover and refrigerate.

Place venison in a roasting pan and coat well with the mustard mixture. Roast in a preheated 375 degree F. oven for 12 to 15 minutes, or until meat is medium rare (130 degrees F. internal temperature).

Let meat rest at least 5 minutes before carving.

PER SERVING: 270 calories, 40 g protein, 2 g carbohydrate, 10 g fat (3 g saturated), 84 mg cholesterol, 644 mg sodium, 0 g fiber.

From John Ash, Fetzer Vineyards.

Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.

Posted by Stephen Ceideburg

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