Recipe for Roast Venison Loin with Sun-Dried Cherry Sauce and Parsnip Chips 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
8
Ingredients:
Amount Ingredient
4 lb Boneless venison loin
Sun-Dried Cherry And Cabernet Sauce see * Note
----------------- MARINADE ----------------
3/4 cup Olive or walnut oil
1/3 cup Dry white wine
2 tbl Minced fresh garlic
1 tbl Minced fresh rosemary
(or 2 teaspoons dried rosemary)
1 tbl Minced fresh thyme
(or 2 teaspoons dried thyme)
2 tsp Crushed juniper berries
1 tsp Salt
2 tsp Freshly-ground black pepper
----------------- GARNISH ----------------
Deep fried parsnip chips
Instructions:
Instructions: Remove fat and silver skin from loin. Whisk marinade ingredients together and marinate loin a maximum of 6 hours refrigerated. Turn occasionally.

Prepare the Sun-Dried Cherry And Cabernet Sauce and keep warm.

Quickly sear loin in a large pan until nicely browned all over (4 to 5 minutes). Place on a rack in a roasting pan and roast rare to medium-rare (120 to 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.

This recipe yields 8 servings.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Roast Venison Loin with Fried and Mashed Sweet Pot   ::   Roast Venison Loin with Wild Mushroom Sauce   ...