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Receta Roast Venison Loin With Sun Dried Cherry Sauce And Parsnip Chips
by Global Cookbook

Roast Venison Loin With Sun Dried Cherry Sauce And Parsnip Chips
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  Raciónes: 8

Ingredientes

  • 4 lb Boneless venison loin
  •     Sun-Dry Cherry And Cabernet Sauce see * Note
  • 3/4 c. Olive or possibly walnut oil
  • 1/3 c. Dry white wine
  • 2 Tbsp. Chopped fresh garlic
  • 1 Tbsp. Chopped fresh rosemary
  •     (or possibly 2 tsp. dry rosemary)
  • 1 Tbsp. Chopped fresh thyme
  •     (or possibly 2 tsp. dry thyme)
  • 2 tsp Crushed juniper berries
  • 1 tsp Salt
  • 2 tsp Freshly-grnd black pepper
  •     Deep fried parsnip chips
  •     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 the Sun-Dry Cherry And Cabernet Sauce and keep hot.
  3. Quickly sear loin in a large pan till nicely browned all over (4 to 5 min). Place on a rack in a roasting pan and roast rare to medium-rare (120 to 125 degrees internal temperature). Allow loin to rest for 5 min before slicing.
  4. 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.
  5. This recipe yields 8 servings.