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.

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