Roast Loin of Venison with Sun-Dried Cherry Sauce and Parsn
venison loin, boneless
Remove fat and silver skin from loin.
Whisk marinade ingredients together and marinate loin a maximum of 6 hours refrigerated.
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.