🫙 From the Spice Rack
Roast Loin Of Venison with Sun-Dried Cherry Sauce and Parsn
4 Pounds Boneless Venison Loin --Marinade-- 3/4 Cup Olive Or Walnut Oil 1/3 Cup Dry White Wine 2 Tablespoons Fresh Garlic -- minced 1 Tablespoon Fresh Rosemary -- minced 1 Tablespo...
maineasy
Ingredients8 items
Ingredients
- 4Poundboneless venison loin
- 1/3Cupdry white wine
- 2Tablespoonfresh garlic -- minced
- 1Tablespoonfresh rosemary -- minced
- 1Tablespoonthyme -- minced
- 2Teaspoonjuniper berries -- crushed
- 1tspsalt
- 2tspfreshly ground black pepper
Directions
- 1
4 Pounds Boneless Venison Loin --Marinade-- 3/4 Cup Olive Or Walnut Oil 1/3 Cup Dry White Wine 2 Tablespoons Fresh Garlic -- minced 1 Tables
- 2
Whisk marinade ingredients together and marinate loin a maximum of 6 hours refrigerated
- 3
Turn occasionally
- 4
Prepare sauce and keep warm
- 5
Quickly sear loin in a large pan until nicely browned all over (4 - 5 minutes)
- 6
Place on a rack in a roasting pan and roast rare to medium rare (120 - 125 degrees internal temperature)
- 7
Allow loin to rest for 5 minutes before slicing
- 8
At serving time: Spoon sauce onto warm plates