Recipe - Marinated Loin Of Venison Roasted Wmustard

1 Loin Of Venison (5 Lbs.),
well trimmed

MARINADE
2 tablespoon Fruity Olive Oil
3 md Carrots
1 lg Yellow Onion
2 Whole Shallots
3 lg Cloves Garlic
5 cup Hearty Red Wine
One half cup Red Wine Vinegar
4 Whole Bay Leaves
6 Parsley Stalks
16 Whole Juniper Berries
2 teaspoon Sea Salt
12 Whole Black Peppercorns

MUSTARD COATING
3 lg Cloves Garlic
1/3 cup Green Onion, chopped
1/3 cup Dry White Wine
1 teaspoon Each Fresh Sage And Thyme,
(One half teaspoon dried)
1 cup Dijon Mustard
One fourth cup Olive Oil
1 teaspoon Sea Salt

GARNISH
Zinfandel Reduction Sauce
Roasted Wild Mushrooms

Roughly chop the marinade vegetables and saute in oil until lightly
browned. Add the wine vinegar and remaining seasoning and bring to a boil.
Reduce heat and simmer for 10 minutes and then cool before using. For the
mustard coating, place all ingredients in a food processor or blender and
quickly process until smooth. Mixture should be very thick. Cover and
refrigerate. In a nonaluminum pan, pour the cooled marinade over the loin
and marinate covered in the refrigerator for up to 24 hours. Turn
occasionally. Remove from the marinade, pat dry and quickly sear the meat
in a hot saute pan or on a grill. If you don't have enough room, cut the
loin in half and sear in two pieces. Place loin(s) in a roasting pan and
coat well with the mustard coating. Roast in a preheated 375 degree oven
for 15 20 minutes or until meat is medium rare. Allow the meat to rest at
least 5 minutes before slicing. Serve on warm plates with a reduction sauce
made from rich game stock and Zinfandel and roasted wild mushrooms.

Yield: 8 10 servings

NOTES : Air date 01/25/97

Recipe by: JOHN ASH SHOW #JA9762

Posted to MCRecipe Digest V1 #389 by Bill Spalding billspa@icanect.net
on Jan 26, 1997.