| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New text im, Cooking rig |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Boneless Venison Loin Marinade– |
| 3/4 |
c |
Olive Or Walnut Oil |
| 1/3 |
c |
Dry White Wine |
| 2 |
tb |
Fresh Garlic; minced |
| 1 |
tb |
Fresh Rosemary; minced |
| 1 |
tb |
Thyme; minced |
| 2 |
ts |
Juniper Berries; crushed |
| 1 |
ts |
Salt |
| 2 |
ts |
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)
A Message from our Provider:
“Do you want to know the master planner? God!”