Roast Loin Of Venison With Sun-Dried Cherry Sauce And Parsn

* Exported from MasterCook II *

Roast Loin Of Venison With Sun-Dried Cherry Sauce And Parsn

Recipe By : COOKING RIGHT SHOW #CR9613
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Pounds Boneless Venison Loin
--Marinade--
3/4 Cup Olive Or Walnut Oil
1/3 Cup Dry White Wine
2 Tablespoons Fresh Garlic -- minced
1 Tablespoon Fresh Rosemary -- minced
1 Tablespoon Thyme -- minced
2 Teaspoons Juniper Berries -- crushed
1 tsp Salt
2 tsp Freshly Ground Black Pepper
Sun-Dried Cherry Sauce (Recipe Follows)
--Garnish--
Deep Fried Parsnip Chips And Fresh Thyme -- <<OR>>
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

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