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Receta Marinated Loin Of Venison Roasted With Mustard

by Global Cookbook

Ingredientes

1 x five-lb. Venison loin well trimmed 2 Tbsp. Fruity extra virgin olive oil 3 med Carrots 1 lrg Yellow onion 2 whl Shallots 3 lrg Garlic cloves 5 c. Hearty red wine 1/2 c. Red wine vinegar 4 whl Bay leaves 6 x Parsley stalks 16 whl Juniper berries

2 tsp Sea salt 12 whl Black peppercorns 3 lrg Garlic cloves 1/3 c. Minced green onion 1/3 c. Dry white wine 1 tsp Fresh sage (or possibly 1/2 tsp. dry sage) 1 tsp Fresh thyme (or possibly 1/2 tsp. dry thyme) 1 c. Dijon mustard 1/4 c. Extra virgin olive oil 1 tsp Sea salt Zinfandel reduction sauce Roasted wild mushrooms

Direcciones

1. Roughly chop the marinade vegetables and saute/fry in oil till lightly browned. Add in the wine vinegar and remaining seasoning and bring to a boil. Reduce heat and simmer for 10 min and then cold before using.
2. For the mustard coating, place all ingredients in a food processor or possibly blender and quickly process till smooth. Mix should be very thick. Cover and chill.
3. In a non-aluminum pan, pour the cooled marinade over the loin and marinate covered in the refrigerator for up to 24 hrs. Turn occasionally. Remove from the marinade, pat dry and quickly sear the meat in a warm saute/fry pan or possibly on a grill. If you do not have sufficient room, cut the loin in half and sear in two pcs.
4. Place loin(s) in a roasting pan and coat well with the mustard coating. Roast in a preheated 375 degree oven for 15 to 20 min or possibly till meat is medium-rare. Allow the meat to rest at least 5 min before slicing.
5. Serve on hot plates with a reduction sauce made from rich game stock and Zinfandel and roasted wild mushrooms.
6. This recipe yields 8 to 10 servings.

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