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Roast Loin Of Venison With Sun Dried Cherry Sauce And Parsn
Ingredients
- 4 lb Boneless Venison Loin
- 3/4 c. Olive Or possibly Walnut Oil
- 1/3 c. Dry White Wine
- 2 Tbsp. Fresh Garlic, chopped
- 1 Tbsp. Fresh Rosemary, chopped
- 1 Tbsp. Thyme, chopped
- 2 tsp Juniper Berries, crushed
- 1 tsp Salt
- 2 tsp Freshly Grnd Black Pepper
- Sun-Dry Cherry Sauce (Recipe Follows)
- Deep Fried Parsnip Chips And Fresh Thyme, ((Or possibly))
- Rosemary Sprigs
Directions
- Remove fat and silver skin from loin. Whisk marinade ingredients together and marinate loin a maximum of 6 hrs refrigerated. Turn occasionally.
- Prepare sauce and keep hot. Quickly sear loin in a large pan till nicely browned all over (4 - 5 min). 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 min before slicing.
- At serving time: Spoon sauce onto hot plates. Slice venison into medallions and arrange on top of sauce. Garnish with parsnip chips and herb sprigs.
- Yield: 8 servings
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