Roast Loin Of Venison With Sun-dried Cherry S Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Boneless Venison Loin,
Directions:
: 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 -- <>
: Rosemary Sprigs
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
~ - - - - - - - - - - - - - - - - -20
Recipe By : COOKING RIGHT SHOW #CR9613
Date: 09/26/96
Source from luhu.jp
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 -- <
: Rosemary Sprigs
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
~ - - - - - - - - - - - - - - - - -20
Recipe By : COOKING RIGHT SHOW #CR9613
Date: 09/26/96
Source from luhu.jp