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Roast Loin Of Venison with Sun-Dried Cherry Sauce and Parsn Recipe

	Category	Game Recipes
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Ingredients And Procedures

4 Pounds Boneless Venison Loin

--Marinade-- 3/4 Cup Olive Or Walnut Oil

1/3 Cup Dry White Wine

2 Tablespoons Fresh Garlic -- minced

1 Tablespoon Fresh Rosemary -- minced

1 Tablespoon Thyme -- minced

2 Teaspoons Juniper Berries -- crushed

1 tsp Salt

2 tsp Freshly Ground Black Pepper

Sun-Dried 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.

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<h1>Roast Loin Of Venison with Sun-Dried Cherry Sauce and Parsn</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>4 Pounds Boneless Venison Loin <P>--Marinade-- 3/4 Cup Olive Or Walnut Oil <P>1/3 Cup Dry White Wine <P>2 Tablespoons Fresh Garlic -- minced <P>1 Tablespoon Fresh Rosemary -- minced <P>1 Tablespoon Thyme -- minced <P>2 Teaspoons Juniper Berries -- crushed <P>1 tsp Salt <P>2 tsp Freshly Ground Black Pepper <P>Sun-Dried Cherry Sauce (Recipe Follows) --Garnish-- Deep Fried Parsnip Chips And Fresh Thyme -- <<OR>> Rosemary Sprigs <P><P>Remove fat and silver skin from loin. Whisk marinade ingredients together and marinate loin a maximum of 6 hours refrigerated. Turn occasionally. <P>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. <P>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. <P><P>Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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