Don't miss another issue…      Subscribe

Roast Loin of Venison with Sun-Dried Cherry Sauce and Parsn

 

10

Yield

12

servings

Prep

20

min

Cook

2

hrs

Ready

8

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

4 pounds venison loin, boneless
*

Directions

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.

Place on a rack in a roasting pan and roast rare to medium rare.

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed