| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Game | 8 | Servings | ||
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | pt | Basic Liquid Game Marinade (see recipe) |
| 4 | To 5-pound boneless loin of venison, well trimmed | |
| 3 | lg | Garlic cloves |
| 1/3 | c | Chopped green onions |
| 1/3 | c | Dry white wine |
| 1 | ts | Chopped fresh sage |
| 1 | ts | Fresh thyme (or 1/2 teaspoon dried) |
| 1 | c | Dijon mustard |
| 1/4 | c | Olive oil |
| 1 | ts | Kosher or sea salt |
INSTRUCTIONS
Pour marinade over venison in a glass or stainless-steel pan. Cover and refrigerate 1 to 2 hours, turning occasionally. Remove venison from marinade and pat dry. Discard marinade. Quickly sear the meat in a hot saute pan of on a grill for 3 to 4 minutes. If necessary, cut loin in half and sear in 2 batches. Place remaining ingredients in a food processor or blender, and quickly process until smooth. Mixture should be very thick. Cover and refrigerate. Place venison in a roasting pan and coat well with the mustard mixture. Roast in a preheated 375 degree F. oven for 12 to 15 minutes, or until meat is medium rare (130 degrees F. internal temperature). Let meat rest at least 5 minutes before carving. PER SERVING: 270 calories, 40 g protein, 2 g carbohydrate, 10 g fat (3 g saturated), 84 mg cholesterol, 644 mg sodium, 0 g fiber. From John Ash, Fetzer Vineyards. Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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