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J. Hampton Keathley

    • Roast Venison Loin W Sun-Dried Cherry Sauce & Parsnip Chips

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    CATEGORY CUISINE TAG YIELD
    Grains Ckright3 8 servings

    INGREDIENTS

    4 lb Boneless venison loin
    Sun-Dried Cherry And Cabernet Sauce; see * Note
    === MARINADE ===
    3/4 c Olive or walnut oil
    1/3 c Dry white wine
    2 tb Minced fresh garlic
    1 tb Minced fresh rosemary
    (or 2 teaspoons dried rosemary)
    1 tb Minced fresh thyme
    (or 2 teaspoons dried thyme)
    2 ts Crushed juniper berries
    1 ts Salt
    2 ts Freshly-ground black pepper
    === GARNISH ===
    Deep fried parsnip chips
    Fresh thyme or rosemary sprigs

    INSTRUCTIONS

    * Note: See the "Sun-Dried Cherry And Cabernet Sauce" recipe which is
included in this collection.
Remove fat and silver skin from loin. Whisk marinade ingredients together
and marinate loin a maximum of 6 hours refrigerated. Turn occasionally.
Prepare the Sun-Dried Cherry And Cabernet Sauce and keep warm. Quickly sear
loin in a large pan until nicely browned all over (4 to 5 minutes). 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 minutes before
slicing. At serving time, spoon sauce onto warm plates. Slice venison into
medallions and arrange on top of sauce. Garnish with parsnip chips and herb
sprigs. This recipe yields 8 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9613 broadcast 09-18-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-25-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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