Roast Loin Of Venison With Sun

Ingredients

4 venison loin
160 gr olive
80 ml dry wine
18 gr garlic
3 gr rosemary
6 gr thyme
2 juniper berries
3 gr salt
6 gr black pepper
1 sun cherry sauce

Instructions

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 (4 5 minutes). Place on a rack in a roasting pan and roast rare to medium rare (120 125 degrees internal temperature). 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.