| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 1 |
|
Loin Of Venison, 5 Lbs. |
|
|
well trimmed |
| 2 |
T |
Fruity Olive Oil |
| 3 |
|
Carrots |
| 1 |
|
Yellow Onion |
| 2 |
|
Whole Shallots |
| 3 |
|
Cloves Garlic |
| 5 |
c |
Hearty Red Wine |
| 1/2 |
c |
Red Wine Vinegar |
| 4 |
|
Whole Bay Leaves |
| 6 |
|
Parsley Stalks |
| 16 |
|
Whole Juniper Berries |
| 2 |
t |
Sea Salt |
| 12 |
|
Whole Black Peppercorns |
| 3 |
|
Cloves Garlic |
| 1/3 |
c |
Green Onion, chopped |
| 1/3 |
c |
Dry White Wine |
| 1 |
t |
Each Fresh Sage And Thyme |
|
|
1/2 teaspoon dried |
| 1 |
c |
Dijon Mustard |
| 1/4 |
c |
Olive Oil |
| 1 |
t |
Sea Salt |
|
|
Zinfandel Reduction Sauce |
|
|
Roasted Wild Mushrooms |
INSTRUCTIONS
Roughly chop the marinade vegetables and saute in oil until lightly
browned. Add the wine vinegar and remaining seasoning and bring to a
boil. Reduce heat and simmer for 10 minutes and then cool before
using. For the mustard coating, place all ingredients in a food
processor or blender and quickly process until smooth. Mixture should
be very thick. Cover and refrigerate. In a non-aluminum pan, pour the
cooled marinade over the loin and marinate covered in the refrigerator
for up to 24 hours. Turn occasionally. Remove from the marinade, pat
dry and quickly sear the meat in a hot saute pan or on a grill. If you
don't have enough room, cut the loin in half and sear in two pieces.
Place loin(s) in a roasting pan and coat well with the mustard
coating. Roast in a preheated 375 degree oven for 15 - 20 minutes or
until meat is medium rare. Allow the meat to rest at least 5 minutes
before slicing. Serve on warm plates with a reduction sauce made from
rich game stock and Zinfandel and roasted wild mushrooms. Yield: 8 -10
servings NOTES : Air date 01/25/97 Recipe by: JOHN ASH SHOW #JA9762
Posted to MC-Recipe Digest V1 #389 by Bill Spalding
<billspa@icanect.net> on Jan 26, 1997.
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