Search
by Ingredient

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

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by wlk5

YIELD

12 servings

PREP

20 min

COOK

2 hrs

READY

8 hrs

Ingredients

4 1.8

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 Arrow up button

Comments


 

 

 

Email this recipe