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

4 pound Boneless Venison Loin
Marinade
Three fourths cup Olive Or Walnut Oil
1/3 cup Dry White Wine
2 tablespoon Fresh Garlic; minced
1 tablespoon Fresh Rosemary; minced
1 tablespoon Thyme; minced
2 teaspoon Juniper Berries; crushed
1 teaspoon Salt
2 teaspoon Freshly Ground Black Pepper
SunDried 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.

Yield: 8 servings

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

Recipe By : COOKING RIGHT SHOW #CR9613

Posted to MCRecipe Digest V1 #228

Date: Sat, 28 Sep 1996 04:49:40 0400

From: billspa@icanect.net (Bill Spalding)