Marinated Loin Of Venison Roasted In Mustard

* Exported from MasterCook *

MARINATED LOIN OF VENISON ROASTED IN MUSTARD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Game

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
1 pt Basic Liquid Game Marinade
-(see recipe)
4 To 5-pound boneless loin of
-venison, well trimmed
3 lg Garlic cloves
1/3 c Chopped green onions
1/3 c Dry white wine
1 t Chopped fresh sage
1 t Fresh thyme (or 1/2 teaspoon
-dried)
1 c Dijon mustard
1/4 c Olive oil
1 t Kosher or sea salt

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



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