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)

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