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Marinated Loin Of Venison Roasted In Mustard

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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 Garlic cloves
1/3 c Chopped green onions
1/3 c Dry white wine
1 t Chopped fresh sage
1 t Fresh thyme, or 1/2 teaspoon
dried
1 c Dijon mustard
1/4 c Olive oil
1 t 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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