| 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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