Emprimir
Correo Electrónico
Receta Roast Loin Of Venison With Sun Dried Cherry Sauce And Parsn
Add a photoRaciónes: 1
Ingredientes
- 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
- Â Â Sun-Dry Cherry Sauce (Recipe Follows)
- Â Â Deep Fried Parsnip Chips And Fresh Thyme, ((Or possibly))
- Â Â Rosemary Sprigs
Direcciones
- 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
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 275g | |
| Calories 1564 | |
| Calories from Fat 1473 | 94% |
| Total Fat 163.85g | 205% |
| Saturated Fat 22.81g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2347mg | 98% |
| Potassium 321mg | 9% |
| Total Carbs 15.45g | 4% |
| Dietary Fiber 4.3g | 14% |
| Sugars 0.94g | 1% |
| Protein 2.61g | 4% |
