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Ingredientes
- 1 pt Basic Liquid Game Marinade (see recipe)
- 4 x To 5-lb. boneless loin of venison, well trimmed
- 3 lrg Garlic cloves
- 1/3 c. Minced green onions
- 1/3 c. Dry white wine
- 1 tsp Minced fresh sage
- 1 tsp Fresh thyme (or possibly 1/2 tsp. dry)
- 1 c. Dijon mustard
- 1/4 c. Extra virgin olive oil
- 1 tsp Kosher or possibly sea salt
Direcciones
- Pour marinade over venison in a glass or possibly stainless-steel pan. Cover and chill 1 to 2 hrs, turning occasionally.
- Remove venison from marinade and pat dry. Throw away marinade. Quickly sear the meat in a warm saute/fry pan of on a grill for 3 to 4 min. If necessary, cut loin in half and sear in 2 batches.
- Place remaining ingredients in a food processor or possibly blender, and quickly process till smooth. Mix should be very thick. Cover and chill.
- Place venison in a roasting pan and coat well with the mustard mix.
- Roast in a preheated 375 degree F. oven for 12 to 15 min, or possibly till meat is medium rare (130 degrees F. internal temperature).
- Let meat rest at least 5 min before carving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 8 servings | |
| Calories 90 | |
| Calories from Fat 70 | 78% |
| Total Fat 8.02g | 10% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 645mg | 27% |
| Potassium 65mg | 2% |
| Total Carbs 2.29g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.44g | 0% |
| Protein 1.45g | 2% |
