Marinated Loin Of Venison Roasted In Mustard Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1 pint: Basic Liquid Game Marinade, see recipe
4: To 5-pound boneless loin of venison, well trimmed
3 large: Garlic cloves,
1/3 cup: Chopped green onions,
1/3 cup: Dry white wine,
1 tsp: Chopped fresh sage,
1 tsp: Fresh thyme, or 1/2 teaspoon dried
1 cup: Dijon mustard,
1/4 cup: Olive oil,
1 tsp: Kosher or sea salt,
Directions:
Pour marinade over venison in a glass or stainless-steel pan. Cover
and refrigerate 1 to 2 hours, turning occasionally.
Remove venison from marinade and pat dry. Discard marinade. Quickly
sear the meat in a hot saute pan of on a grill for 3 to 4 minutes. If
necessary, cut loin in half and sear in 2 batches.
Place remaining ingredients in a food processor or blender, and
quickly process until smooth. Mixture should be very thick. Cover and
refrigerate.
Place venison in a roasting pan and coat well with the mustard
mixture. Roast in a preheated 375 degree F. oven for 12 to 15
minutes, or until meat is medium rare (130 degrees F. internal
temperature).
Let meat rest at least 5 minutes before carving.
PER SERVING: 270 calories, 40 g protein, 2 g carbohydrate, 10 g fat
(3 g saturated), 84 mg cholesterol, 644 mg sodium, 0 g fiber.
From John Ash, Fetzer Vineyards.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.
Posted by Stephen Ceideburg
Source from luhu.jp
and refrigerate 1 to 2 hours, turning occasionally.
Remove venison from marinade and pat dry. Discard marinade. Quickly
sear the meat in a hot saute pan of on a grill for 3 to 4 minutes. If
necessary, cut loin in half and sear in 2 batches.
Place remaining ingredients in a food processor or blender, and
quickly process until smooth. Mixture should be very thick. Cover and
refrigerate.
Place venison in a roasting pan and coat well with the mustard
mixture. Roast in a preheated 375 degree F. oven for 12 to 15
minutes, or until meat is medium rare (130 degrees F. internal
temperature).
Let meat rest at least 5 minutes before carving.
PER SERVING: 270 calories, 40 g protein, 2 g carbohydrate, 10 g fat
(3 g saturated), 84 mg cholesterol, 644 mg sodium, 0 g fiber.
From John Ash, Fetzer Vineyards.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.
Posted by Stephen Ceideburg
Source from luhu.jp
Tags
Game