Ingredients
- 4 venison loin (boneless)
- 2 juniper berries (crushed)
- 1 sun cherry sauce (dried)
- 3/4 cup olive
- 3/8 cup dry wine (white)
- 2 tablespoons garlic (fresh minced)
- 1 tablespoon thyme (minced)
- 2 tsp black pepper (freshly ground)
- 1 tablespoon rosemary (fresh minced)
- 1 tsp salt
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.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
