Marinated Loin of Venison Roasted in Mustard
Yield
12 servingsPrep
20 minCook
30 minReady
3 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
venison loin, boneless
|
* |
| 3 | large |
garlic cloves
|
*
|
| ⅓ | cup |
scallions, spring or green onions
chopped |
|
| ⅓ | cup |
white wine
dry |
*
|
| 1 | teaspoon |
sage
chopped |
*
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | cup |
dijon mustard
|
|
| ¼ | cup |
olive oil
|
|
| 1 | teaspoon |
kosher salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
venison loin, boneless
|
* |
| 3 | large |
garlic cloves
|
*
|
| 79 | ml |
scallions, spring or green onions
chopped |
|
| 79 | ml |
white wine
dry |
*
|
| 5 | ml |
sage
chopped |
*
|
| 5 | ml |
thyme
|
*
|
| 237 | ml |
dijon mustard
|
|
| 59 | ml |
olive oil
|
|
| 5 | ml |
kosher salt
|
|
Directions
Pour marinade over venison in a glass or stainless-steel 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 sauté 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.
Let meat rest at least 5 minutes before carving.
