Find Some Recipes - Roast Loin Of Venison with Sun-Dried Cherry Sauce and Parsn

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Roast Loin Of Venison with Sun-Dried Cherry Sauce and Parsn

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.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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<h1>Roast Loin Of Venison with Sun-Dried Cherry Sauce and Parsn</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br /><br />4 Pounds Boneless Venison Loin <br />--Marinade-- 3/4 Cup Olive Or Walnut Oil <br />1/3 Cup Dry White Wine <br />2 Tablespoons Fresh Garlic -- minced <br />1 Tablespoon Fresh Rosemary -- minced <br />1 Tablespoon Thyme -- minced <br />2 Teaspoons Juniper Berries -- crushed <br />1 tsp Salt <br />2 tsp Freshly Ground Black Pepper <br />Sun-Dried Cherry Sauce (Recipe Follows) --Garnish-- Deep Fried Parsnip Chips And Fresh Thyme -- <<OR>> Rosemary Sprigs <br /><br />Remove fat and silver skin from loin. Whisk marinade ingredients together and marinate loin a maximum of 6 hours refrigerated. Turn occasionally. <br />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. <br />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. <br /><br />Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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