Recipe - Marinated Loin Of Venison Roasted In Mustard

Stephen Ceideburg
1 pt Basic Liquid Game Marinade
(see recipe)
4 To 5pound boneless loin of
venison, well trimmed
3 lg Garlic cloves
1/3 cup Chopped green onions
1/3 cup Dry white wine
1 teaspoon Chopped fresh sage
1 teaspoon Fresh thyme (or One half teaspoon
dried)
1 cup Dijon mustard
One fourth cup Olive oil
1 teaspoon Kosher or sea salt

Pour marinade over venison in a glass or stainlesssteel pan. Cover and
refrigerate 1 to 2 hours, turning occasionally.

Remove venison from marinade and pat dry. Discard marinade. Quickly sear
the meat in a hot saute pan of on a grill for 3 to 4 minutes. If necessary,
cut loin in half and sear in 2 batches.

Place remaining ingredients in a food processor or blender, and quickly
process until smooth. Mixture should be very thick. Cover and refrigerate.

Place venison in a roasting pan and coat well with the mustard mixture.
Roast in a preheated 375 degree F. oven for 12 to 15 minutes, or until meat
is medium rare (130 degrees F. internal temperature).

Let meat rest at least 5 minutes before carving.

PER SERVING: 270 calories, 40 g protein, 2 g carbohydrate, 10 g fat (3 g
saturated), 84 mg cholesterol, 644 mg sodium, 0 g fiber.

From John Ash, Fetzer Vineyards.

Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini