Close Topic Options

Roast Loin Of Venison With Sun Dried Cherry Sauce And Parsn

Recipe name:
Roast Loin Of Venison With Sun Dried Cherry Sauce And Parsn

Recipe category:
Wild Game

What are your thoughts about this classic dish?

Recipe details: 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 -- <> 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

Your opinion:
If you have actually made this recipe please give your reviews.

Roast Loin Of Venison With Sun Dried Cherry Sauce And Parsn

Can someone tell me more about roast loin of venison with sun dried cherry sauce and parsn need more info speedily for our understanding get down to the truth for roast loin of venison.