Name: Party Coffee Cake
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

Roast Loin Of Venison With Sun

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dried Cherry Sauce And Parsn

Wild Game

Sauce, Garlic

Ingredients

4 venison loin (boneless)
2 juniper berries (crushed)
1 sun cherry sauce (dried)
160 gr olive
80 ml dry wine (white)
18 gr garlic (fresh minced)
6 gr thyme (minced)
6 gr black pepper (freshly ground)
3 gr rosemary (fresh minced)
3 gr salt

times recipe

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.

Roast Loin Of Venison With Sun

dried Cherry Sauce And Parsn

Wild Game

Ingredients

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