Roast Loin of Venison with Sun-Dried Cherry Sauce & Parsn
Yield
12 servingsPrep
20 minCook
2 hrsReady
8 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
venison loin, boneless
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
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.
