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Roast Loin Of Venison With Sun-dried Cherry Sauce And Par

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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: billspa@icanect.net (Bill Spalding)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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