| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Loin Of Venison (5 Lbs.), well trimmed |
| 2 |
tb |
Fruity Olive Oil |
| 3 |
md |
Carrots |
| 1 |
lg |
Yellow Onion |
| 2 |
|
Whole Shallots |
| 3 |
lg |
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 |
ts |
Sea Salt |
| 12 |
|
Whole Black Peppercorns |
| 3 |
lg |
Cloves Garlic |
| 1/3 |
c |
Green Onion, chopped |
| 1/3 |
c |
Dry White Wine |
| 1 |
ts |
Each Fresh Sage And Thyme, (1/2 teaspoon dried) |
| 1 |
c |
Dijon Mustard |
| 1/4 |
c |
Olive Oil |
| 1 |
ts |
Sea Salt |
|
|
Zinfandel Reduction Sauce |
|
|
Roasted Wild Mushrooms |
INSTRUCTIONS
MARINADE
MUSTARD COATING
GARNISH
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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