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Title: Marinated Loin of Venison
Categories: Venison Game Marinade
Yield: 10 Servings
| MARINADE-- | ||
| 2 | tb | Fruity Olive Oil |
| 3 | md | Carrots |
| 1 | lg | Yellow Onion |
| 2 | Whole Shallots | |
| 3 | lg | Cloves Garlic |
| 5 | c | Hearty Red Wine |
| 1/2 | c | Red Wine Vinegar |
| 4 | Whole Bay Leaves | |
| 6 | Parsley Stalks | |
| 16 | Whole Juniper Berries | |
| 2 | ts | Sea Salt |
| 12 | Whole Black Peppercorns | |
| 3 | lg | Cloves Garlic |
| 1/3 | c | Chopped Green Onion |
| 1/3 | c | Dry White Wine |
| 1 | ts | Each Fresh Sage And Thyme |
| 1 | c | Dijon Mustard |
| 1/4 | c | Olive Oil |
| 1 | ts | Sea Salt |
| 1 | Five Pound Loin Of Venison | |
| Well trimmed | ||
| Zinfandel Reduction Sauce | ||
| Roasted Wild Mushrooms | ||
| MUSTARD COATING-- | ||
| GARNISH-- |
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 non-aluminum 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 to 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 to 10 servings
Recipe By : JOHN ASH SHOW #JA9762
From: Bill Spalding Date: 10 Mar 97 Mastercook Recipes (Mailing List) Ä
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