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Receta Roast Loin Of Venison With Sun Dried Cherry Sauce And Parsn
by Global Cookbook

Roast Loin Of Venison With Sun Dried Cherry Sauce And Parsn
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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
  •     Sun-Dry Cherry Sauce (Recipe Follows)
  •     Deep Fried Parsnip Chips And Fresh Thyme, ((Or possibly))
  •     Rosemary Sprigs

Direcciones

  1. Remove fat and silver skin from loin. Whisk marinade ingredients together and marinate loin a maximum of 6 hrs refrigerated. Turn occasionally.
  2. 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.
  3. 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.
  4. Yield: 8 servings