Recipe - Roast Venison Loin W Sun-Dried Cherry Sauce And Parsnip Chips

4 pound Boneless venison loin
SunDried Cherry And
Cabernet Sauce; see * Note
=== MARINADE ===
Three fourths cup Olive or walnut oil
1/3 cup Dry white wine
2 tablespoon Minced fresh garlic
1 tablespoon Minced fresh rosemary
(or 2 teaspoons dried
rosemary)
1 tablespoon Minced fresh thyme
(or 2 teaspoons dried thyme)
2 teaspoon Crushed juniper berries
1 teaspoon Salt
2 teaspoon Freshlyground black pepper
=== GARNISH ===
Deep fried parsnip chips
Fresh thyme or rosemary
sprigs

* Note: See the "SunDried Cherry And Cabernet Sauce" recipe which is
included in this collection.

Remove fat and silver skin from loin. Whisk marinade ingredients together
and marinate loin a maximum of 6 hours refrigerated. Turn occasionally.
Prepare the SunDried 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 mediumrare (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