| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking rig, New text im | 1 | Servings | |
INGREDIENTS
| 4 | lb | Boneless Venison Loin |
| Marinade | ||
| 3/4 | c | Olive Or Walnut Oil |
| 1/3 | c | Dry White Wine |
| 2 | T | Fresh Garlic, minced |
| 1 | T | Fresh Rosemary, minced |
| 1 | T | Thyme, minced |
| 2 | t | Juniper Berries, crushed |
| 1 | t | Salt |
| 2 | t | Freshly Ground Black Pepper |
| Sun-Dried Cherry Sauce | ||
| Recipe Follows | ||
| Garnish | ||
| Deep Fried Parsnip Chips | ||
| And Fresh Thyme <<OR>> | ||
| Rosemary Sprigs |
INSTRUCTIONS
Remove fat and silver skin from loin. Whisk marinade ingredients together and marinate loin a maximum of 6 hours refrigerated. Turn occasionally. Prepare sauce and keep warm. Quickly sear loin in a large pan until nicely browned all over (4 - 5 minutes). Place on a rack in a roasting pan and roast rare to medium rare (120 - 125 degrees internal temperature). Allow loin to rest for 5 minutes before slicing. At serving time: Spoon sauce onto warm plates. Slice venison into medallions and arrange on top of sauce. Garnish with parsnip chips and herb sprigs. Yield: 8 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9613 Posted to MC-Recipe Digest V1 #228 Date: Sat, 28 Sep 1996 04:49:40 -0400 From: [email protected] (Bill Spalding)
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Nutrition (calculated from recipe ingredients)
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Calories: 125
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2337.5mg
Potassium: 265.4mg
Carbohydrates: 15.5g
Fiber: 3.8g
Sugar: 1.1g
Protein: 2.4g